It’s the day after Thanksgiving. I woke up hungry (somehow that doesn’t seem right, considering all that I ate yesterday) and after exhausting all my energy trying to snag some doorbusters….
I was more than ready for something to eat. Preferably something healthy and filling.
Let’s briefly talk about edamame. In case you’re not familiar… edamame is a soybean. I don’t think I used edamame, technically. My Archer Farms steam-in-the-bag variety says mukimame. The only difference is that mukimame are shelled, so unlike edamame, the beans don’t come in pods.
Long story short, it’s easy to find and easy to cook to make this edamame hummus. Look in the frozen foods section.Print
This whole wheat vegetarian wrap is made with edamame hummus – a delicious puree of edamame, olive oil, garlic, and salt. Green and delicious!
- 1.5 cups cooked edamame (or mukimame … just no pods please)
- 3 tablespoons olive oil
- 1 tablespoon tahini
- 1.5 teaspoon crushed garlic
- In a food processor, blend all ingredients. If it gets too thick, continuously add water by the spoonful until you reach the desired consistency.
- Now, for the wrap. Plop some hummus down, top with spinach, and sprinkle with crumbled blue cheese. For an extra bonus, drizzle 1/2 teaspoon of olive oil over the top. For an extreme bonus, add crumbled bacon. I would have done this in an instant if I hadn’t already used up all my bacon. Dang.
You could omit the tahini, or add lemon, or anything else that sounds appealing. I just used what I had on hand.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Dinner
- Cuisine: Mediterranean
Keywords: hummus wrap, edamame wrap, edamame hummus, vegetarian wrap
P.S. I’d recommend following up with hot chocolate!
How did you refuel after Thanksgiving and/or Black Friday shopping?
Black Friday shoppers: best deal of the day? I wasn’t even planning on going, yet I’ve managed to become the owner some new EMU boots…?! Sadly, I think I’m a marketer’s dream.