Edamame Hummus

I love how hummus is so versatile. Is it a spread? Is it a dip? Yes.

While I practically lived on plain hummus my first trimester, plain hummus can get boring after awhile. I have been branching out to making my own different kinds of hummus. From black bean to edamame to beets to even pumpkin. There really are no limits on what can be done with a hummus.

I love that I can use hummus for a spread, dip, or even just as a quick and easy lunch or snack with veggies and whole grains. For me, hummus was initially something I relied on to ensure I was still getting fiber and protein in my diet while dealing with morning sickness. Fast forward a year, now it is something I am making for my babe. Even if she doesn’t eat it all it is a fun texture for her to learn and explore with at mealtime. Food isn’t just about nutrition for babies. It is a learning experience of taste, smell, texture, and behavior. Which means everyone at the table is setting the tone for how meal time should be in the eyes of our littles.

I personally love the fun green color of this edamame hummus and can always get down on edamame. It is also a great way to introduce soy into your babe’s diet if you are trying to expose him or her to the major food allergens.

Print Recipe
Edamame Hummus
Cook Time 5 minutes
Servings
2 Tbsp.
Ingredients
Cook Time 5 minutes
Servings
2 Tbsp.
Ingredients
Instructions
  1. Combine all ingredients in a food processor.
  2. Blend until smooth.
Recipe Notes
  • Traditional Weaning: Great as a thick puree (think stage 2). If you need it thinner you can add more water.
  • Baby Led Weaning: No adjustment needed. Just serve!

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