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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A totally different take on hummus with the exchange of one ingredient. Serve with pita bread. Ingredients:
1/2 lb shelled frozen edamame or 1 1/2 cups frozen edamame |
1/4 cup tahini |
1/4 cup water |
1/2 teaspoon freshly-grated lemon zest |
3 tablespoons fresh-squeezed lemon juice |
1 -2 garlic clove, smashed |
3/4 teaspoon kosher salt |
1/2 teaspoon ground cumin (or more to taste) |
1/4 teaspoon ground coriander |
1 pinch dried chipotle powder (optional to taste) (optional) or 1 pinch dried ancho chile powder (optional to taste) (optional) or 1 pinch cayenne pepper (optional to taste) |
3 tablespoons olive oil, divided |
1 tablespoon chopped fresh flat-leaf parsley |
white sesame seeds (optional) or black sesame seed (optional) |
Directions:
1. Boil the beans in salted water for 4 to 5 minutes or microwave, covered, for 2 to 3 minutes.
2. In a food processor, puree the Edamame beans, tahini, water, lemon zest, lemon juice, garlic, salt, cumin, coriander and chipotle powder until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil (can add additional if desired) and mix until absorbed and desired consistency.
3. Transfer to a small bowl, stir in the parsley and drizzle with remaining oil 1 tablespoon of olive oil. Garnish with sesame seeds.
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