Vibrant, creamy dip made by blending steamed edamame with tahini, lemon, and garlic for a fresh, protein-rich appetizer.
# What You'll 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
09 - 1 tablespoon extra-virgin olive oil
10 - 1 tablespoon toasted sesame seeds
11 - Chopped fresh parsley
# Directions:
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 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.
05 - Transfer to a serving bowl. Drizzle with olive oil and sprinkle with sesame seeds and parsley if desired.
06 - Serve with pita chips, raw vegetables, or as a sandwich spread.
