Time to time, I missed those days when hubs and I strolled around downtown LA to find a trendy brunch spot. Looking back, it seems like we had so many options, so much time, and a lot of disposable income than now. Nowadays, not only it feels extravagant to spend how much we used to spend on eating out, but also it’s a hassle to get Munchkin ready, get her to sit in a car seat, make sure she behaves in the restaurant, and get her to sit in a car seat again… Making my own edamame hummus, seeded crackers, and energy ball lollipops are easier than all that. And the best of all was seeing Munchkin’s bright smile, sitting between mommy and daddy, and toasting with her orange juice. She got to eat off of the same platter with us, plus there were lollipops (kind-a).
Pack them in lunches
It took a little longer than my typical meals to prepare this platter because, after all, there are three items I made from scratch. Even if the cooking meant mixing and blending ingredients. So I made a double batch of everything, and the leftover went into our lunchboxes during the week. Oh my, I enjoyed it a lot. This kind of variety in a lunchbox in the middle of the week felt special. Energy ball lollipops and seeded crackers recipe were from the cookbook Hippie Lane by Taline Gabriel. The seeded crackers are made entirely with seeds and some seasoning. It felt like a chemistry project making them. Simply by soaking the chia and flax seeds with water, they turn into a sticky dough without any additional binder. Taline’s nut-based (homemade) chocolate covered energy balls are beyond delicious. I also made some nut-free version coated with coconut flakes for school lunches. I got to say; the nut-based ones were more flavorful than seed-based ones. I highly recommend this fantastic cookbook.
Edamame is blander in taste than chickpeas, so I went a little aggressive on the seasoning. I used Trader Joe’s ready-to-eat shelled edamame, which was a perfect amount for one bowl to share, and three lunch boxes. Also, check out my eggplant and red bell pepper hummus.
Shop this post
Garlic-y edamame hummus. Vegan, dairy-free, gluten-free.
- 1.5 cup ready-to-eat shelled edamame 9 oz
- 1/4 cup tahini
- 1/4 cup water
- 2 limes juice of
- 2 cloves garlic
- 1 tsp salt or to taste
- 1 tsp cumin
- 1/2 bunch cilantro
- 1/4 cup extra virgin olive oil
Blend all the above except olive oil in a food processor until the mixture turns smooth.
Add olive oil to the food processor and pulse a few times to incorporate.