Edamame hummus

Edamame hummus 

½ lb. frozen shelled edamame (green soy beans), about 1½ cups

¼ cup tahini

¼ cup water

½ teaspoon freshly grated lemon zest

1 lemon (about 3 tablespoons), juiced

1 clove garlic, smashed

½ tsp kosher salt

½ tsp ground cumin

¼ tsp ground coriander

3 Tbsp extra-virgin olive oil

1 Tbsp chopped fresh flat-leaf parsley or cilantro

Suggested serving: Sliced cucumbers, celery, and olives

Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.

In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

Recipe courtesy of  Nela McHugh of Simply for Life