Adapted from an epicurious.com recipe.  A very pretty and tasty alternative to traditional hummus, it’s great as a dip with vegetables, pita chips, whatever you like.  You can alternately use pre-cooked edamame and skip ahead to the food processor stage.


12 oz. frozen shelled edamame

2 – 4 cloves garlic, to your taste

2 – 3 tablespoons tahini

3 tablespoons fresh lemon juice

¾ teaspoon salt

½ teaspoon cumin

pepper, to taste

2 – 6 tablespoons EVOO


Bring edamame to a boil in a medium saucepan with enough water to cover.  Cook, stirring occasionally, 4 – 5 minutes (check your package directions).  Drain in a colander and rinse with cold water to stop cooking.  Put cooked edamame in a food processor with the next 6 ingredients and pulse until pureed and thoroughly mixed, scraping down sides as needed.  With processor running, gradually add olive oil until it reaches desired consistency.  Taste and adjust seasoning as you like.  Cover and refrigerate until ready to serve.



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