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The Boston Globe

Food & dining

Recipe for edamame and lemon hummus

Serves 4

1 medium onion, chopped
4 cloves garlic, chopped
1 package (16 ounces) frozen shelled edamame
Salt and pepper, to taste
2 lemons, halved
½ cup water, or more if needed
4 tablespoons olive oil
½ teaspoon sumac, or more (for sprinkling)
2 tablespoons roasted, unsalted pistachios, coarsely chopped
1 tablespoon chopped fresh parsley

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