Edamame Hummus

Yield

Yield: 2 Servings

Ingredients

  • ⅓ cup tahini
  • ⅓ cup lemon juice (about 2 to 3 lemons)
  • 3 tablespoons extra-virgin olive oil, plus more for garnish
  • 1 medium clove garlic, roughly chopped
  • ½ teaspoon fine-grain sea salt
  • ½ cup lightly packed fresh cilantro leaves, plus more for garnish
  • 1 ½ cups shelled edamame (10 ounces), preferably organic, defrosted if frozen*
  • 2 to 4 tablespoons water, as necessary
  • Sesame seeds for garnish (optional)

Instructions

  1. In the bowl of your food processor or high-powered blender, combine the tahini, lemon juice, olive oil, garlic and salt. Process for about 1½ minutes, pausing to scrape down the sides and base of the bowl as necessary, until the mixture is well blended.
  2. Add the cilantro and process for about 1 minute, pausing to scrape down the bowl as necessary, until the herbs have blended into the mixture and the mixture is nice and smooth.
  3. Add half of the edamame to the food processor, plus 2 tablespoons water, and process for 1 minute. Scrape down the bowl, then add the remaining edamame and process until the hummus is thick and quite smooth, about 1 to 2 minutes more. If your hummus is too thick or chunky, run the food processor while drizzling in 1 to 2 tablespoons more water, as necessary, until it reaches your desired consistency.
  4. Taste and blend in additional salt if the hummus doesn’t taste awesome yet (I usually add another ¼ teaspoon). Scrape the hummus into a small serving bowl. Lightly drizzle olive oil over the top and sprinkle with some additional cilantro leaves and a few sesame seeds, if desired. Leftover hummus keeps well, chilled, for 4 to 6 days.

Notes

Recipe sourced from www.cookieandkate.com

Photo from cookieandkate.com

 

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Edamame Hummus
Edamame Hummus
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