Two Girls on the Go: Guest Blogger - Kelly Hunt From Eat-YourSelf-Skinny 1 (15 oz) can of cannellini beans, drained and rinsed 1 clove garlic, minced 1/4 cup fresh cilantro 1 tsp. lime zest 1 Tbsp lime juice 1/3 cup olive oil Salt & pepper to taste
Love edamame. Edamame hummus: Pour in ten ounces of edamame (you can buy ’em frozen, already shelled and cooked) , one lemon’s juice and zest, one garlic clove, and a half teaspoon of cumin into your food processor. Pulse until finely chopped. Continue pureeing while adding in a quarter cup of olive oil in a steady stream until smooth. Season with salt and pepper, grab some whole-wheat crackers or pita chips, and dip away.