Turn traditional hummus on its head with this Edamame version.
- 1 bag (16 oz) of edamame
- juice of one lemon
- zest of one lemon
- 1 tablespoon sesame oil
- 1 minced garlic clove
- 1/2 cup water
Cook a 12-16 oz. bag of frozen edamame in their pods as directed on the package, then rinse the pods to cool them. You can also use a 16 oz bag of frozen shelled beans and cook according to directions.
Puree the edamame in a food processor all other ingredients. Add salt and pepper to taste.
Use more liquid to thin the hummus to desired consistency. Regular hummus also has tahini paste (sesame paste), but I didn’t use it because sesame oil is good enough.