Double Hummus Snack Plate
Both are Savory, Creamy & Delish
Nothing makes me happier than a big bowl of veggies … and hummus. Two kinds of hummus, even better.
This bowl of veggie goodness is basically my own personal crudite platter with two of my favorite hummus… a Classic Chickpea Hummus and an Asian Edamame Hummus (no chickpeas or tahini). Both are super easy to make, creamy and flavorful.
The classic hummus has all the basics: chickpeas, tahini, lemon juice, plus spices and olive oil. It’s super creamy and so fresh tasting! We always have store bought hummus in the house but you can really taste the difference when you make your own. Worth the 5 minutes!
The Asian Edamame Hummus is adapted from Food & Drink Canada LCBO and is my go to party hummus because it is a little unexpected and so delicious! It has a great flavor but no one flavor stands out so everyone keeps eating it trying to figure it out and wants to know how to make it!
The ingredients are simple and ones I have in my pantry: edamame, lime zest and lime juice, sesame oil, mayo, gluten-free tamari, ginger, white miso paste and wasabi.
It’s savory, creamy and a perfect match to veggies. Depending on your tastes can have just a little kick with extra wasabi and ginger.
Best part of making both hummus as part of meal prep is knowing that your fridge is stocked with two great nutrient dense dips that can be used in a snack plate or veggie plate like above or even added to a salad for lunch.
Scroll down for recipes and leave a comment if you try.
Edamame recipe adapted from Food & Drink Canada LCBO.
Classic & Edamame Hummus
Author: Healthy Gluten-Free Family
Recipe type: Appetizer, Snack
Cuisine: Gluten-Free, Vegetarian, Vegan
- 1 can chickpeas, rinsed and drained
- ½ c tahini
- 3 tbsp fresh lemon juice
- ¼ cup water
- ½ tsp cumin
- 1 clove garlic
- ½ tsp salt
- ¼ tsp pepper
- 3 tbsp olive oil
- 2 cups frozen edamame, shelled
- 1 clove garlic, peeled and quartered
- 2 green onions, whites and greens sliced
- ½ tsp grated lime zest
- 2 tbsp fresh lime juice
- 2 tbsp canola mayo (use Vegan Mayo if desired)
- 1 tbsp sesame oil
- 1 tbsp gluten-free tamari
- 1 tbsp gluten-free white miso
- 1 tsp freshly minced ginger
- 1 tsp wasabi
- Place all the ingredients except the olive oil in a food processor. Add the olive oil by streaming while mixing.
- Process until smooth and creamy.
- Adjust to tastes as desired.
- Bring a medium pot of salted water to a boil. Add frozen edamame and garlic. Cook for 5-6 minutes or until beans are tender - crisp. Drain in a colander.
- Set aside a few edamame beans for garnish.
- Add edamame, garlic, and remaining ingredients in a food processor. Pulse about a minutes or until smooth and well combined, scraping down the sides as necessary, Taste and adjust to tastes.