LEMONNY EDAMAME HUMMUS

Recipe courtesy of The Bear Cupboard (http://www.bearcupboard.blogspot.com)

Adapted half recipe from foodnetwork.com

Rating:  10 out of 10


INGREDIENTS: 

1/4 lb. shelled edamame, frozen or fresh (about 3/4 cup)

3 Tbsp. tahini (roasted ground sesame seeds, find it in the peanut butter section)

1 Tbsp. water

3/4 tsp. finely grated lemon zest

2-1/2 Tbsp. lemon juice

1 clove garlic, grated or minced

generous 1/4 tsp. coarse sea salt + extra salt for the water to boil the beans

1/4 tsp. ground cumin

1/8 tsp. ground coriander

2 Tbsp. extra-virgin olive oil + 1 Tbsp. for drizzling

1 Tbsp. finely chopped fresh parsley


Boil the beans in salted water for 4-5 minutes.  Drain.  In a food processor (I used my mini), puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin and coriander till smooth.  With the motor running, slowly drizzle in 2 Tbsp. of oil and mix until absorbed.  (If you can't keep a mini processor motor running, just add the oil, put your top back on and process.)  Transfer to a small bowl.  Stir in the parsley by hand.  If desired, drizzle with 1 Tbsp. oil or sprinkle top with extra chopped parsley.  Serve with veggies (cucumbers, celery, carrots), toasted pita bread or crackers.  Makes about 2/3 cup.  (The hummus tastes better after it "cures" in the fridge for a few hours.)