Edamame Hummus

  • 1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
  • 1/4 cup tahini
  • 1/4 cup water
  • 1/2 teaspoon freshly grated lemon zest
  • 1 lemon juiced (about 3 tablespoons)
  • 1 clove minced garlic3/4tsp salt
  • 1/2tsp ground cumin
  • 1/4tsp ground coriander
  • 3Tbsp extra-virgin olive oil
  • 1Tbsp chopped fresh flat-leaf parsley

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, 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 top with sliced black olives.  Refrigerate, covered, up to 1 day.

Try serving this tasty little dip with wheat thins, triscuits, pita bread wedges, sliced cucumbers, carrots and or celery.

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