All my hummuses (besides being a hilarious dip-themed idea for a soap opera) are pretty nontraditional stuff. In the past, I've made roasted beet hummus, rosemary white bean hummus, black bean hummus, carrot hummus, spiced sweet potato hummus, and this particular recipe for edamame hummus on countless occasions. Considering the word hummus itself stems from the Arabic word meaning "chickpeas," I'm not really sure any of these ought to actually be called hummus? All the same, this edamame version (with its lemon, garlic, olive oil and a hefty dose of tahini) actually comes closest to a traditional recipe, so I'm doubling down on its hummus status.
The most important thing you need to know about it is that it's delicious smeared on toasted black sesame & scallion flatbread, carrot sticks and radish slices, and it's so seductively fragrant you'll most likely start eating it out of the food processor while it's still warm. I rarely see a bowl survive to the "fully cooled & in need of storage" stage--especially now that I have a voracious baby who has claimed this as one of his favorite foods--which makes it one of my proudest accomplishments. Pair this with enough fresh veggies & bread and it's a meal in itself! Is "dip for dinner" a thing, or did we just invent that right this very second? YES, YES WE DID.
8 oz. shelled edamame (frozen)
2 tablespoons parsley
2 tablespoons lemon juice
1 teaspoon lemon zest
1 garlic clove, smashed
¼ cup water
¼ cup tahini
½ teaspoon salt
3 tablespoons olive oil
Heat a good amount of salted water to boiling in a medium saucepan, add frozen edamame and boil for 5 minutes, then strain and place in bowl, set aside to let cool slightly.
Place edamame in a food processor with parsley, lemon juice & zest, garlic, water, tahini and salt. Puree until a smooth paste begins to form, then drizzle in the remaining three tablespoons of olive oil and continue to blend until the oil is absorbed.
