Name: Edamame Hummus Recipe
Prep time: 20 min
Yield: 2
Ingredients: ⅓ cup tahini; ⅓ cup lemon juice; 3 tsbp olive oil; 1 medium garlic; ½ tsp fine-grain sea salt; ½ cup lightly packed fresh cilantro leaves; 1½ cups shelled edamame; 4 tsbp water; Sesame seeds

How To Make Edamame Hummus

Hummus is traditionally made with chickpeas. But you have to try this edamame hummus with crisp veggies or crackers for a tasty and healthy snack.

Preparation: 20 minutes

Cooking:

Total: 20 minutes

Serves:

Ingredients

⅓cuptahini
⅓cuplemon juice(about 2 to 3 lemons)
3tsbpolive oilextra-virgin, plus more for garnish
1mediumgarlic roughly chopped
½tspfine-grain sea salt
½cuplightly packed fresh cilantro leaves(plus more for garnish)
1½cupsshelled edamame10 ounces, preferably organic, defrosted if frozen
4tsbpwateras necessary
sesame seedsfor garnish, optional

Instructions

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.
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.
Taste and blend in additional salt if the hummus doesn’t taste awesome yet. 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 Notes

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.