dueling dips.

I like to experiment with dips. Truth be told, I could never eat a meal again as long as I got unlimited chips, dips and appetizers. I love variety. I love a snack.
I love hummus, an unhealthy amount. It's perfect to make for parties because I always have the ingredients on hand, it's inexpensive and pretty much foolproof.
A while ago I decided to get the dry chickpeas and soak them overnight and do the whole cook your own thing, but as it turns out, it takes FOREVER, uses up a boatload of gas (not included with my rent, thanks!) and only ends up saving you about $2. I'd much rather shell out the $1.19 for the canned babies. Less mess, less babysitting the pot and quick quick quick! I like to invent new combos and I've been craving spicy for a while so I whipped up this edamame wasabi number. I also had leftover beets I'd roasted earlier in the week, so I decided to throw them into another batch.

You can also make either of these dips without the chickpeas and add in more of the star ingredients. The beans are a great way to stretch the more expensive ingredients for a party, but the more concentrated beet or edamame flavor is totally delicious, too!

Roasted Beet Hummus

1 can low-sodium chickpeas, drained
4 small to medium sized beets, roasted
2 tablespoons olive oil
1/4 cup lemon juice
3 tablespoons tahini
1 1/2 tablespoons cumin
3-4 tablespoons water
Heavy pinch of salt (some seasoning in the roasted beets already)
Zest of one orange, chopped parsley or mint, cracked pepper to garnish

!. Blend all ingredients except for garnish in food processor. If mixture is too thick, add in water or olive oil as you go, depending on your chickpeas softness, it could take or lose liquid. Garnish with herbs and zest and a little more oil on top. Dip!


Edamame-Wasabi Hummus

1 can low-sodium chickpeas, drained
1 1/2 cups shelled edamame (i used a thawed, frozen brand)
3 tablespoons olive oil
1/4 cup lemon juice + about a teaspoon of zest
1/4 cup tahini
1 raw garlic clove, peeled
1 tablespoon cumin
1 heaping tablespoon wasabi powder**
3-4 tablespoons water
Heavy pinch of salt
Edamame beans, olive oil to garnish

1. Blend them up in the processor again! The edamame is a little heartier than the chickpeas, so you may want to blend them first alone if they feel a bit firm. Garnish with loose beans and some oil, serve with wonton or pita crisps, carrot sticks or anything you like to dip.
** my wasabi powder was a bit weak, you never know how long it's been sitting on that shelf in the store! Make sure you test yours before adding it in, it may take more or less and of course everyone's tolerance is different.