A vibrant, creamy dip blending edamame with tahini, lemon, and garlic for a fresh twist on classic hummus.
# 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 tbsp extra-virgin olive oil, plus more for serving
05 - 2 cloves garlic, peeled
06 - 1/2 tsp ground cumin
07 - 1/2 tsp sea salt
08 - 2-4 tbsp cold water, as needed for consistency
→ Garnish (Optional)
09 - 1 tbsp extra-virgin olive oil for drizzling
10 - 1 tbsp toasted sesame seeds
11 - Chopped fresh parsley
# How-To:
01 - Bring a medium pot of water to a boil. Add the shelled edamame and cook for 4-5 minutes if frozen, or until tender when fresh. Drain thoroughly and rinse under cold water to stop the cooking process and cool slightly.
02 - Combine the cooked edamame, tahini, lemon juice, olive oil, garlic cloves, cumin, and sea salt in a food processor. Blend until completely smooth, stopping occasionally to scrape down the sides of the bowl and ensure even processing.
03 - With the food processor running, drizzle in cold water 1 tablespoon at a time. Continue adding water until the hummus reaches a creamy, spreadable consistency. The amount needed may vary between 2-4 tablespoons depending on desired thickness.
04 - Stop the processor and taste the hummus. Add additional lemon juice for brightness or more salt to enhance flavor as needed. Blend briefly to incorporate any adjustments.
05 - Transfer the hummus to a serving bowl and create swirls on the surface with the back of a spoon. Drizzle generously with olive oil and sprinkle with toasted sesame seeds and chopped parsley. Serve immediately with pita chips, raw vegetable crudités, or use as a sandwich spread.
