- 1 cup Tahini
- 1/3 cup Lemon juice
- 3 tbsp Olive oil
- 1 clove Garlic Roughly chopped
- 1/2 tsp Salt
- 1/2 cup Lightly packed fresh cilantro leaves
- 1 1/2 cups Shelled edamame
- 2-4 tbsp Water As needed
- Sesame seeds For garnish, optional
- 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.
- 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.
- 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.
Recipe by Cookie and Kate