Sally Pasley Vargas for The Boston Globe
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 |
| 4 | tablespoons tahini |
| 1 | clove garlic, finely chopped |
| ⅓ | cup water |
| 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 |
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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