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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.

    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