Recipe: Edamame Hummus

At the farmers market this weekend many people walked into our stand, first commented on our gorgeous tomatoes and then stared somewhat confused at our edamame bunches. I wasn’t sure what to make of them at first either, but I quickly realized they make a great snack food. They are great steamed with soy sauce, but also make a great dip!

Edamame Hummus

Ingredients:

  • 1 and 1/2 cups shelled edamame
  • 1/4 cup tahini
  • 1/4 cup water
  • 1/2 teaspoon freshly grated lemon zest
  • 1 lemon (about 3 tablespoons), juiced
  • 1 clove garlic, smashed
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley

Directions

Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.

In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, and cumin until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day. Great served with Serenbe Farms cucumbers and homemade pita chips.

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