Edamame “Hummus” + Vail Adventures

Superbowl Spread! Healthy Style

Superbowl Spread! Healthy Style

A few weeks ago I had the amazing opportunity to fly out to Colorado, drive up through the beautiful mountains, and spend the weekend with 15 friends from high school and college.  My good friend, Hannah, whom I’ve known for over TEN years (OMG!) had all of us to her family’s BEAUTIFUL house overlooking BeaverCreek/Avon.  The view was insane, the food we made was delicious, and the company was even better.

Snowboarding Crew! At the top of the mountain by Two Elks

Snowboarding Crew! At the top of the mountain by Two Elks

I gladly took on the task of planning three giant meals for the crew – I settled on this pulled pork recipe which I’ve made a few times and it’s a real crowd pleaser, Slow Cooker Shredded Mexican Chicken for a taco night, and this delicious spaghetti recipe (minus the green pepper).  All three dinners turned out really well and were so easy for such a large group of people!

SNOWTUBING!

SNOWTUBING!

I had the chance to go snowboarding one day and brush up my skills on the *pristine* slopes at Vail.  Another group went snowtubing on our last day – and omg.  It was SO much fun.  It was crazy windy, but we strapped in and had a *BLAST*.  We ate lunch in the village of Lion’s Head (about a ten minute walk from Vail) at a cute pub called Bart and Yeti’s.  A lot of the joints closer to the mountain are kinda “boujie” and we were in the mood for some good ol’ burgers and fries!  Other places we frequented après ski – Pepi’s Bar and Red Lion – were great places to hang out and get a bite to eat with an ice cold beer.

Snowtubing crew with the mountain behind us!

Snowtubing crew with the mountain behind us!

The first night we got there, Hannah and I ventured into BC/Avon and ate Vietnamese pho, which has been on my *must try* list for the longest time.  We stopped in at Pho 20 – a cute, casual place with great food.  The spring rolls were delicious, the Tsing Taos were cold, and the pho was even better – I may try to tackle it myself!  But I hear the broth isn’t the quickest thing in the world to make….

ANYWAY.  If you ever venture to Vail, stop by some of those places and grab a bite to eat!  You won’t be disappointed.  But, for the final hurrah….THIS DIP.  We had about 7,589 hours to kill at the Denver airport so we posted up at this FANTABULOUS-BEST-AIRPORT-FOOD-EVER spot called Root Down (Concourse C…if you’re wondering…).  They have a lot of fresh, local ingredients and interesting Colorado beers with a fantastic menu – great for wasting some time.  I originally got fish tacos (OBVIOUSLY) and when it was time for my *second* meal while sitting there, I split their edamame “hummus” with my dear Gluten-Free-Friend-Katie.

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You guys.  I dreaaaaamed about that dip, like, for a week.  And knew I had to make it for the Superbowl so I could nosh on something that I wasn’t completely guilty about.  I also ate about 8 brownies at the Superbowl but WHATEVER.  They paired their edamame heaven with some kalamata olives, DATES, and warmed naan bread – which are seriously like three of my favorite foods.

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I searched and searched and found this edamame dip recipe from Oh My Veggies! and it looked similar!  So I gave it a shot and added the appropriate sides – it turned out SO WELL.  And PS – I see you eyeing that homemade Buffalo hummus in the pictures – don’t worry, I’ll put that recipe up soon too!  (After I make it again and take pictures before I devour the whole thing).

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So, do yourself a favor and try something *new* and *healthy* this week by whipping this up!

Edamame "Hummus" + Vail Adventures
Author: 
Recipe type: Sides, Snack
Cuisine: Mediterranean
Prep time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • 2 cups cooked edamame
  • ½ cup tahini
  • 4 tbsp. lemon juice
  • 2 garlic cloves, peeled and coarsely chopped
  • 4 tbsp. coarsely chopped herbs - I used thyme and rosemary but basil would be great too!
  • 4 tbsp olive oil + additional for drizzling on top
  • ½ tsp. kosher salt
  • ½ tsp. paprika for sprinkling on top.
  • 1 cup pitted kalamata olives
  • 1 cup pitted and halved dates
  • Warmed naan bread or any additional dippers (peppers, broccoli, carrots)
Instructions
  1. Add garlic to food processor and blend until minced.
  2. Add edamame, tahini, lemon juice, herbs, and salt. Blend until smooth.
  3. Slowly add olive oil until reaches desired creamy consistency - the more oil you add, the creamier it will be.
  4. Spread in a flat serving dish. Drizzle with additional olive oil and sprinkle paprika. Top with dates and olives. Serve with warmed naan bread!

 

 

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