Edamame Hummus

Subbing edamame for the usual chickpeas transforms this into a dip that's unexpected.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes 2 3/4 cups

Source: Martha Stewart Living, November 2011

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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