It was a real scorcher this weekend, so I did that thing where I do everything I can to keep the place from getting swampy, and I “cook” without turning on the stove or oven. This edamame hummus is a good place to start. Super simple. Packed with good stuff. Nutritious and delicious.
12 ounce thawed package of shelled edamame (save 1/4 cup for garnish)
1/4 cup of tahini
1 cup cilantro (I found cute lil cilantro sprouts from the Japanese market with the seed still attached.)
Juice from one lemon (about 2-3 tablespoons)
1 teaspoon cumin + extra for garnish
3 tablespoons of olive oil + extra for garnish
Water, add a little at a time to thin out
sea salt + pepper
Throw all the ingredients into a blender/food processor and blend until smooth. Taste for seasoning and adjust if needed. Garnish with a glug of quality olive oil, whole edamame, pepper, ground cumin, sea salt, and cilantro sprouts. We were going for the Mediterranean thing so we dipped pita into our hummus and topped loaded bites with quinoa tabbouleh, cucumber yogurt salad, and grilled veggies with feta. I think it’d be equally tasty with carrot sticks and crackers or as a sandwich filling. Bon appetit!
Makes a whole lot