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Edamame Hummus

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Course: Salads & Sides

Ingredients

  • 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

Instructions

  • In the bowl of your food proccessor 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.
  • 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.

Notes

Recipe adapted from Cookie and Kate
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