Edamame Hummus

This is an easy recipe, and you can find variations online.  I got this one from the Food Network website.  The fresh lemon juice and zest makes it light and lively.  Good with pita chips, crackers, cucumbers, and as a sandwich spread.

• 1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups.  Sometimes I add chickpeas, too.
• 1/4 cup tahini or nerigoma (Japanese ground sesame seeds)
• 1/4 cup water
• juice and zest from one lemon
• 1 clove garlic, smashed
• 3/4 teaspooon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 3 tablespoons extra-virgin olive oil

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

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

 I like to stuff it in a toasted pita with peanuts and maybe some tomatoes.  Like this, it's better than dessert!

Ralph rules the kitchen.