Superbowl Sunday is this weekend. I can’t believe football will be over after this weekend. A lot of you know that both REB and I love football and get so sad when college ball is over. But we always have the NFL to carry us through until February. Then it’s all over until August. Sadness.
But as much as I love football, I can honestly say that I don’t have an ounce of interest in the Harbowl this weekend. I didn’t want either team to end up here, but any given Sunday, right? I at least hope the Harbaugh brothers can entertain me and fight on the field or something.
So in preparation for the big game, I started thinking about snacks I probably want to eat while watching. Yes, I do this a week in advance. Don’t judge me. Usually REB and I make individual pizzas with our kick-ass homemade dough recipe, but since we’re trying to be a little healthier and I’m trying to not eat pizza that’s carbed out (although I COULD jump on the cauliflower crust wagon), I was thinking of other things we could make.
Then hummus came to mind. It’s relatively easy to make, keeps well in the fridge and when you add Tahini to anything it becomes a pile of win. And instead of the boring run-of-the-mill hummus, I decided to 86 the garbanzo bean all together and use white beans and add other yummy flavors.
However the recipe in this post is version 2.0. I made a similar recipe on Sunday except I made it more as a “white bean dip”. It was really good, but it was missing that nuttiness that Tahini adds. That and you can’t call something “hummus” without Tahini (in my opinion anyway). But you can make hummus without garbanzo beans.
I’ve started a love affair with white beans when it comes to dips because I love how creamy they are. They make for a great substitute to using garbanzos! Then when you pair the white beans with edamame and the Tahini, the world starts making sense. But when you pair that with cumin…?
Well, let’s just say you haven’t lived until you’ve had more cumin in your life.
- 1 15-oz. can Cannellini beans, drained and rinsed
- 1 cup shelled edamame (storebought, or you can thaw frozen and shell it yourself)
- 2 garlic cloves, roughly chopped
- 2 tablespoons Tahini (sesame paste)
- ½ medium lemon, juiced
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ cup cilantro leaves
- 2 tablespoons parsley leaves
- Add all ingredients to food processor and pulse until desired consistency.
- Adjust salt as needed.
- Serve immediately or refrigerate for 30 minutes.