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Edamame Hummus

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    Martha Stewart Living, November 2011
    • Prep Time 15 minutes
    • Total Time 1 hour 10 minutes
    • Yield Makes 2 3/4 cups
      Serves 6 to 8
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    Ingredients

    • 1 pound frozen shelled edamame, thawed
    • 1/4 cup fresh lemon juice (from 2 lemons)
    • 2 tablespoons tahini
    • 2 medium garlic cloves, smashed
    • Coarse salt

    Directions

    1. Steam edamame in a basket insert set over a pan of simmering water until tender, 8 to 10 minutes. Let cool completely.

    2. Puree edamame, 3/4 cup water, lemon juice, tahini, garlic, and 1 tablespoon plus 1 teaspoon salt in a food processor until smooth (mixture will be slightly grainy). Transfer to a bowl, and refrigerate for at least 30 minutes.

    Cook's Note

    Storage: Hummus can be refrigerated for up to 2 days. Serving idea: Serve hummus with assorted crudites and breadsticks.

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