Edamame hummus

Ingredients:

• 225g (about 1.5 cups) frozen peeled edamame beans (green soybeans)
• 1/4 tbsp. sesame tahini paste
• 1/4 cup water
• 1/2 tsp finely grated lemon zest
• Juice of 1 lemon (about 3 tbsp)
• 1 crushed clove of garlic
• 3/4 tsp coarse salt
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 3 tablespoons extra-virgin olive oil
• 1 tbsp chopped fresh parsley leaves
• Serving suggestions: cucumber slices, celery, olives

Preparation:

1. Boil the beans in salted water for 4-5 minutes or microwave, covered, for 2-3 minutes.
2. In a food processor, puree the edamame beans, sesame paste, lemon juice and zest, garlic, salt, cumin, and coriander until smooth. With the processor running, slowly pour in 2 tablespoons of olive oil and blend well.
3. Transfer to a small bowl, add parsley, and drizzle with the remaining oil. Serve with the vegetables provided, or refrigerate, cover, and store for up to 1 day.
   
   We offer a recipe chickpea hummus cooked in a slow cooker.