Use edamame instead of chickpeas for this fresh spin on everyone’s favourite, hummus.
2 cups of frozen shelled edamame (green soy beans)
1/4 cup tahini
1/2 cup water (chicken or vegetable stock work as well)
1 lemon (about 3 tablespoons), juiced
1 teaspoon of minced garlic
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons of sesame oil
1 tablespoon chopped fresh flat-leaf parsley
Boil the beans in salted water for 4 to 5 minutes. In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander 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. Garnish with sesame seeds if desired. Enjoy on whole grain crackers or with cut up cucumbers!
Please note: Tahini is sesame paste found in most grocery or health food stores.
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