i don’t know what to call this recipe. i landed at green hummus pesto, because it feels a bit like hummus in the texture, and pesto in the flavour if that makes sense ?

either way, it’s delicious ! perfect with pasta. this is one of david’s favourites, he’s always thrilled when i make it. like always, this can be varied a million different ways, so just go ahead and make it your own.

in the video, we serve this with gorgeously coloured whole wheat spaghetti, but whatever you prefer is fine. and it doesn’t have to be with pasta either ! why not use as a spread or mix with rice ? just remember that spinach shouldn’t be reheated after cooled down, so if you keep this in the fridge, serve it cold, or skip the spinach and use something else instead !

green hummus pesto
400 ml / 1.7 cups cooked edamame beans
200 g / 7 oz fresh spinach
1 tbsp tahini (store-bought, or my homemade)
1 tbsp lemon juice
2-3 garlic cloves, roughly chopped
2 spring onions, roughly chopped
2 tbsp nutritional yeast (optional, but highly recommended)
1 tsp dried oregano (or any other herb you like)
salt & pepper, to taste

– mix all the ingredients except the spinach in a blender or food processor. i like to keep some chunks, but you make it as smooth or chunky as you like.
– quickly sauté the spinach on medium high heat until wilted, without oil. you can use a tiny bit of water if needed, but i never do.
– fold in the spinach in the edamame mix and serve.

by the way !
we just now arrived in berlin again yay ! so happy to go back after 3 weeks in sweden. and hopefully we’re here to stay this time. wish us luck !

love // jenny

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