Since I live in a big house filled with girls, there’s a lot of diversity in terms of what foods everyone is eating. Taylor is the salad and avocado fiend, Martha eats, sleeps, and breathes pasta, and I’m all over the place since, well, you know, I kinda like to cook.
There’s one food who’s deliciousness we can all agree on, though: EGGS! Every morning, like clockwork, at least a half dozen girls will cook up an egg (usually to top a piece of bread with pesto on it) and we all end up using a communal egg pan to saveon the dishwashing. While I’m going through a whole-wheat banana bread phase right now, my egg game is usually pretty strong.
That’s why, when I got an offer to work with AllWhites Egg Whites, I was stoked! I usually will make most of my egg recipes with a combination of full eggs and egg whites to help chop off some fat and cholesterol (while still keeping the recipe tasting the same), but I always feel guilty tossing out the extra yolks. I discovered AllWhite Egg Whites a while back and it has revolutionized my egg game.
No longer do I have to go through the messy process of seperating out the yolks and egg whites and wasting the yolk, instead I can just quickly unscrew the cap, pour away, and have breakfast ready in no-time! If you were to take a look in one of the three fridges (seriously) we have, you would see at least one carton of the stuff in each one. We’re all fans!
So let’s move on to this mean-green recipe that takes the traditional hummus to a whole new level. Filling, packed with protein, easy, and the perfect dip or spread for snackage or lunch! It’s as easy as throwing your ingredients into a blender and shoveling it’s creamy flavorfullness into your mouth by the spoonful. It’s made with AllWhites Egg Whites, which serve as a secret ingredient that helps blend all the edamame goodness together and pack an extra protein punch to the hummus.
AllWhites is a convenient, fat-free, cholesterol-free and low-calorie alternative to regular eggs, and is ideal when it comes to fueling your fitness goals and maintaining a healthy lifestyle. They’re a lean source of protein and can be used in any recipe that calls for eggs (<— serious game changer and such an easy and healthy swap to make!). I’m a big fan of creating recipes that don’t take away from the joys of delicious meals and make living a sustainably healthy lifestyle easy.
- 100% liquid egg whites with no yolk
- Located in the refrigerated dairy section
- 0 PointsPlus® value per serving on the Weight Watchers® program
Want more tasty recipes that can made mouthwatering & healthy with AllWhites? Check out some AllWhites Egg Whites Favorites here and follow AllWhites Egg Whites on Pinterest and AllWhites Egg Whites on Facebook!
- ½ cupAllWhites® egg whites
- ⅓ cup sesame seeds
- 2 cloves garlic, coarsely chopped
- 1 pkg. (12 oz.) frozen shelled and cooked edamame, thawed
- ¼ cup lemon juice
- 1 Tbsp. olive oil
- ½ tsp. salt or to taste
- paprika and extra olive oil for garnishing
- Place AllWhites egg whites, sesame seeds and garlic in blender. Cover and blend until smooth (about 3 minutes).
- Add edamame, lemon juice, oil and salt to blender. Process until well blended, scraping down sides as needed.
- Spoon hummus into a shallow dish; sprinkle with paprika and drizzle with olive oil.
This is a sponsored post written by me on behalf of AllWhites Egg Whites for IZEA. All opinions are 100% mine.