Edamame hummus. I thought Coup de Taco's main star would steal the show, but it's the refreshing green dip and satisfyingly crunchy chips that make for curbside snacking done right.
Today I knew immediately that some leftover edamame from sushi takeout would end up as neon hummus. I baked some paprika-dusted pita into chips and pulsed those soybeans. I used this recipe, omitting the tahini because acquiring it would have been a huge pain in the ass. Still, yum.
I'm not sure what Coup de Taco adds to their hummus, but it is a bit different, spiced and guac-like.
Protein, fiber, and that ever important crunch factor.