Vibrant creamy dip made with blended edamame, tahini, and lemon. A fresh, vegan twist perfect for appetizers and snacking.
# What You'll Need:
→ Edamame
01 - 2 cups shelled edamame, fresh or frozen
→ Base & Flavorings
02 - 1/3 cup tahini (sesame paste)
03 - 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
04 - 2–3 tbsp extra-virgin olive oil, plus more for serving
05 - 2 cloves garlic, peeled
06 - 1/2 tsp ground cumin
07 - 1/2 tsp sea salt
08 - 2–4 tbsp cold water (as needed)
→ Garnish (optional)
09 - 1 tbsp extra-virgin olive oil
10 - 1 tbsp toasted sesame seeds
11 - Chopped fresh parsley
# Directions:
01 - Bring a medium pot of water to a boil. Add the edamame and cook for 4–5 minutes if frozen or until tender. Drain and rinse under cold water to cool slightly.
02 - In a food processor, combine the edamame, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend until very smooth, pausing to scrape down the sides as needed.
03 - With the motor running, drizzle in cold water 1 tablespoon at a time until the hummus reaches your desired creamy consistency.
04 - Taste and adjust lemon juice or salt as needed.
05 - Transfer to a serving bowl. Drizzle with olive oil and sprinkle with sesame seeds and parsley if desired. Serve with pita chips, raw vegetables, or as a sandwich spread.
