1 ¼ cup
A classic crowd-pleasing dip gets a fresh update from shelled green soy beans in this flavourful edamame hummus.
lb(s) frozen shelled edamame (green soy beans), about 1 1/2 cups
tsp freshly grated lemon zest
lemon (about 3 Tbsp), juiced
clove garlic, smashed
tsp kosher salt
tsp ground cumin
tsp ground coriander
Tbsp extra-virgin olive oil
Tbsp chopped fresh flat-leaf parsley
Suggested serving: Sliced cucumbers, celery, and olives
Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.