Edamame Hummus

Ingredients

• Tahini

  Dips and Spreads - Wegmans

  5 ⅓ tblsp or 80g

• Lemon juice

  Raw

  ⅓ cup or 81g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  ½ tsp or 3g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Edamame

  Frozen, prepared

  1 ½ cup or 233g

• Water

  Plain, clean water

  3 tbsp or 44g

• Sesame seeds

  Seeds, whole, dried

  100g

Directions

1. In the bowl of your food processor or high-powered blender (i.e. Vitamix or Blendtec), combine the tahini, lemon juice, olive oil, garlic and salt. Process for about 11/2 minutes, pausing to scrape down the sides and base of the bowl as necessary, until the mixture is well blended.
2. Add the cilantro and process for about 1 minute, pausing to scrape down the bowl as necessary, until the herbs have blended into the mixture and the mixture is nice and smooth.
3. Add half of the edamame to the food processor, plus 2 tablespoons water, and process for 1 minute. Scrape down the bowl, then add the remaining edamame and process until the hummus is thick and quite smooth, about 1 to 2 minutes more. If your hummus is too thick or chunky, run the food processor while drizzling in 1 to 2 tablespoons more water, as necessary, until it reaches your desired consistency.
4. Taste and blend in additional salt if the hummus doesn't taste awesome yet (I usually add another 1/4 teaspoon). Scrape the hummus into a small serving bowl. Lightly drizzle olive oil over the top and sprinkle with some additional cilantro leaves and a few sesame seeds, if desired. Leftover hummus keeps well, chilled, for 4 to 6 days.
5. Recipe by: Cookie and Kate (source: https://cookieandkate.com/edamame-hummus-recipe/print/25210/)