Smooth blend of edamame, tahini, lemon, and garlic for a flavorful plant-based dip.
# Components:
→ Edamame
01 - 2 cups shelled edamame (fresh or frozen)
→ Base & Flavorings
02 - ⅓ cup tahini (sesame paste)
03 - ¼ cup freshly squeezed lemon juice (approximately 1 large lemon)
04 - 2 to 3 tablespoons extra-virgin olive oil, plus extra for finishing
05 - 2 cloves garlic, peeled
06 - ½ teaspoon ground cumin
07 - ½ teaspoon sea salt
08 - 2 to 4 tablespoons cold water (adjust for consistency)
→ Garnish (optional)
09 - 1 tablespoon extra-virgin olive oil
10 - 1 tablespoon toasted sesame seeds
11 - Chopped fresh parsley
# Method:
01 - Bring a medium saucepan of water to a boil. Add shelled edamame and cook for 4 to 5 minutes if frozen, or until tender. Drain and rinse under cold water to cool slightly.
02 - Place edamame, tahini, lemon juice, olive oil, garlic, cumin, and sea salt into a food processor. Blend until smooth, pausing to scrape down the sides as necessary.
03 - With the processor running, slowly drizzle in cold water one tablespoon at a time until the mixture reaches a creamy texture.
04 - Taste the hummus and adjust lemon juice or salt according to preference.
05 - Transfer the hummus to a serving bowl. Drizzle with extra olive oil and sprinkle with toasted sesame seeds and chopped parsley if desired.
06 - Serve the dip with pita chips, fresh vegetables, or use as a sandwich spread.
