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Seasonal recipes

Recipe for Edamame hummus

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.

1package (16 ounces) fresh or shelled edamame
4tablespoons tahini
1clove garlic, finely chopped
cup water
4tablespoons olive oil
¼cup lemon juice
1teaspoon ground cumin
½teaspoon salt, or to taste
Pinch of cayenne pepper
4tablespoons 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.

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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

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