Fresh Edamame Parsley Hummus
Perfect for chips, vegetables, or right off a spoon.
Servings: 2 cups hummus
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 2 cups thawed shelled edamame
- 1 cup loosely-packed flat-leaf Italian parsley or packed fresh arugula
- 2 tablespoons fresh lemon juice, from about 1 whole lemon
- 2 tablespoon tahini
- 1/2 teaspoon fine sea salt, or 3/4 teaspoons kosher salt, or to taste
- 12 turns fresh-cracked black pepper, or to taste
- 4 tablespoons cold water
Instructions
- In a small skillet, gently heat the oil over medium-low heat. Add the garlic. When the garlic starts to sizzle, cook for about one minute, just until the garlic is lightly golden and fragrant. Immediately transfer the mixture to a food processor.
- Add all the remaining ingredients to the food processor, but reserve a few edamame to garnish. Purée until smooth. Add water as needed to blend the hummus and to achieve the right creamy consistency. Taste for seasoning. Serve in a small bowl, garnished with a few edamame beans and a drizzle of olive oil.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
