Makes about 3 cups
Usually made with chickpeas, hummus can also be pureed with edamame, which offers a fresh and colorful change of pace. Buy shelled beans fresh or frozen. Serve with pita bread and raw vegetables.
|1||package (16 ounces) fresh or shelled edamame|
|1||clove garlic, finely chopped|
|4||tablespoons olive oil|
|¼||cup lemon juice|
|1||teaspoon ground cumin|
|½||teaspoon salt, or to taste|
|Pinch of cayenne pepper|
|4||tablespoons chopped fresh parsley|
1. Bring a large saucepan of salted water to a boil. Add the edamame and cook for 3 to 4 minutes, or until tender. Drain and rinse under cold water.
2. In a food processor, combine the edamame, tahini, garlic, water, 3 tablespoons of the olive oil, lemon juice, cumin, salt, cayenne pepper, and 3 tablespoons of the parsley. Work the mixture until smooth. Taste for seasoning add more salt and cayenne, if you like.
3. Transfer to a serving plate and sprinkle with the remaining 1 tablespoon olive oil and remaining 1 tablespoon parsley. Sally Pasley Vargas