Perfect for chips, vegetables, or right off a spoon.
Course: Appetizer, Snack
Keywords:: dip, edamame, hummus, parsley, vegan
Servings: 2cups hummus
2tablespoonsextra-virgin olive oil
2garlic cloves, thinly sliced
2cupsthawed shelled edamame
1cuploosely-packed flat-leaf Italian parsley or packed fresh arugula
2tablespoonsfresh lemon juice, from about 1 whole lemon
1/2teaspoonfine sea salt, or 3/4 teaspoons kosher salt, or to taste
12turnsfresh-cracked black pepper, or to taste
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.
A recipe from Unpeeled. Copyright 2020. All rights reserved.