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.