Edamame Hummus
Circle B Kitchen
2 cups shelled edamame (mukimame), cooked according to package directions
1 clove garlic, minced
¾ cup silken tofu
3-4 tablespoons fresh lemon juice
1 ½ tablespoons tahini
2-3 tablespoons extra virgin olive oil
1 ½ teaspoons ground cumin
1 teaspoon kosher or sea salt
½ teaspoon fresh cracked black pepper
2 tablespoons fresh chopped parsley, plus a little extra for garnish
3 tablespoons of toasted pinenuts for garnish (optional)
Blend all of the ingredients except for the chopped parsley in food processor until very smooth. Add a little water if the mixture seems too thick. It should be very smooth. Transfer to a bowl and stir in the chopped parsley. Cover and let sit at room temp for 20-30 min. before serving. Garnish with more of the fresh parsley and the toasted pinenuts, if using. Serve with pita chips, crackers or tortilla chips for dipping.