by Logan Guleff
Serves: 4 to 6
1 lb. frozen edamame, shelled and unsalted
¼ cup lemon juice
3 tbsp. tahini
2 small garlic cloves, peeled
3 tsp. olive oil
6 tbsp. water
1½ tsp. kosher salt
¼ tsp. freshly ground black pepper
3 sprigs fresh parsley or cilantro
1. Cook the edamame in boiling water until just tender, about 10 minutes. Strain.
2. In a blender or food processor, blend edamame with remaining ingredients until smooth. (Hummus can be refrigerated and stored in an airtight container for up to 3 days.)
Serve with: pretzel chips and snap peas for dipping, plus homemade trail mix using your favorite unsalted nuts (like cashews, pine nuts), dried fruit (like cherries, mango pieces) and sunflower seeds.
Prep time: 5 minutes
Cook time: 5 minutes