Description
A fresh take on hummus using edamame instead of chickpeas.
Scale
Ingredients
- 3 tablespoons olive oil
- 2 small shallots (finely diced)
- 2 garlic cloves (smashed and finely chopped)
- 4 cups shelled edamame (roughly 2 bags of frozen shelled edamame)
- 1 cup water
- ¾ cup tahini
- ¾ cup fresh lemon juice (about 3 large lemons)
- 1 tablespoon tamari or soy sauce
- 1 teaspoons ground cumin
- Salt (to taste)
Instructions
- If using frozen edamame, defrost.
- In a large saucepan, heat the olive oil over medium heat. Add the shallot and garlic and sauté, stirring, for 2 minutes or until soft. Add the edamame and cook, stirring, for 2 minutes. Add the water and a small pinch of salt, stir and bring to a simmer. Simmer gently for 6 minutes.
- Transfer the contents of the pan to a food processor, add the lemon juice, tahini, tamari, cumin, and process until you have a thick, crumbly puree. Season to taste with salt.
- Drizzle with olive oil, za’atar, a little flaky sea salt. Serve immediately, warm, or at room temperature with carrots, celery, whichever fresh vegetables you prefer.
Notes
Adapted from Edward Lee