Hey friends! Can you believe I haven't created a hummus recipe yet? It's like, the ultimate plant-based snack food! I'm happy to share my first, but certainly not last, hummus creation with you today!
This is a non-traditional hummus - made with edamame instead of chickpeas! I'm a big fan of Trader Joe's Edamame Hummus :) but I wanted to make something with a little more spice and flavor. I've been on a Sriracha kick lately so I thought it would be a fun combo!
I also swapped traditional tahini (sesame seed butter) for ALMOND BUTTER. This turned out to be an amazing decision. Almond butter is usually cheaper than tahini in stores and really comparable from a nutrition stance (nearly equal in fat and fiber content, almond butter is a little higher in protein!).
Give it a try and let me know what you think!
My FAVORITE Sriracha brand - find it locally at Natural Grocers or online here.
Edamame Sriracha Hummus
Serves: 4-6
Prep Time: 10 minutes
Cook time: 0 minutes
Total Time: 10 minutes
Notes:
*Feel free to use tahini here as a more traditional option, but I highly recommend almond butter!
**Be aware not all Sriracha is vegan, some contain fish sauce. Check the label to be sure! Huy Fong - the most common Sriracha brand with the green top - is vegan!
Nutrition:
Serving Size: ~3 TBSP Total Calories: 155 Total Fat: 11 g Saturated Fat: 1 g
Sodium: 152 mg Potassium: 7 mg Total Carbohydrate: 10 g
Fiber: 3 g Sugar: 4 g Protein: 5 g
