This simple recipe will teach you how to make edamame hummus. For a tasty and healthy snack or appetiser, serve it with crackers, pita bread, or sliced crisp vegetables.
– ⅓ cup tahini – ⅓ cup lemon juice (about 2 to 3 lemons) – 3 tablespoons extra-virgin olive oil, plus more for garnish – 1 medium clove garlic, roughly chopped – ½ teaspoon fine-grain sea salt – ½ cup lightly packed fresh cilantro leaves, plus more for garnish – 1 ½ cups shelled edamame (10 ounces), preferably organic, defrosted if frozen* – 2 to 4 tablespoons water, as necessary – Sesame seeds for garnish (optional)
You can use a food processor or a powerful blender (like a Vitamix or Blendtec) to mix the tahini, lemon juice, olive oil, garlic, and salt in the bowl.
Blend for 1½ minutes, pausing to scrape bowl sides and base. Add cilantro and process for 1 minute, scraping the bowl, until blended and uniform.
Mix half the edamame and 2 tablespoons water in a food processor for 1 minute. Scrape the bowl and add the remaining edamame for thick, smooth hummus. Process 1–2 minutes.
If your hummus is too thick or chunky, add more water a tablespoon at a time while running the food processor until it reaches the consistency you want.
If the hummus doesn't taste great yet, add more salt and mix it in. I usually add another ¼ teaspoon. Put the hummus into a small bowl that is ready to serve.
Add some more cilantro leaves and sesame seeds, if you want, and then drizzle a little olive oil over the top. If you keep extra hummus in the fridge, it will last for 4 to 6 days.