Name: Edamame Hummus
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Asian Fusion
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)

Ingredients

2 serv.

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

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1 In the bowl of your food processor or high-powered blender (i.e. Vitamix or Blendtec), 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.