A fresh twist on classic hummus blending steamed edamame with tahini, lemon, and garlic for a vibrant creamy dip.
# What You Need:
→ Edamame
01 - 2 cups shelled edamame, fresh or frozen
→ Base & Flavorings
02 - 1/3 cup tahini (sesame paste)
03 - 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
04 - 2–3 tablespoons extra-virgin olive oil, plus more for serving
05 - 2 cloves garlic, peeled
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon sea salt
08 - 2–4 tablespoons cold water, as needed
→ Garnish (optional)
09 - 1 tablespoon extra-virgin olive oil
10 - 1 tablespoon toasted sesame seeds
11 - Chopped fresh parsley
# Steps:
01 - Bring a medium pot of water to a boil. Add the edamame and cook for 4–5 minutes if frozen, or until tender. Drain and rinse under cold water to cool slightly.
02 - In a food processor, combine the cooked edamame, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend until very smooth, pausing to scrape down the sides as needed.
03 - With the motor running, drizzle in cold water 1 tablespoon at a time until the hummus reaches your desired creamy consistency.
04 - Taste and adjust lemon juice or salt as needed to balance flavors.
05 - Transfer to a serving bowl. Drizzle with olive oil and sprinkle with sesame seeds and parsley if desired. Serve with pita chips, raw vegetables, or as a sandwich spread.
