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Edamame Hummus

Edamame Hummus
Paula Nemzek for KCTS 9 Cooks

If you like the edamame hummus at a certain trader’s grocery store, you’ll love this easy, homemade version. A terrific dip for fresh veggies, it’s also great on sandwiches as a spread.

  • 1 cup frozen edamame, thawed
  • 1/4 cup tahini
  • 2 tablespoons lemon juice (about 1/2 lemon’s worth)
  • 1 clove garlic, smashed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 2-3 tablespoons olive oil
  • 1/4 teaspoon kosher salt

In a food processor, combine edamame, tahini, lemon juice, garlic and seasoning. Process until smooth. Drizzle olive oil through feed tube, continuing to process until oil is fully incorporated. After 2 tablespoons, test for taste and texture; add 1 more tablespoon olive oil if you want a creamier hummus. Add salt to taste, or omit for an even healthier dip.

Note: We used coriander leaves, since we didn't have ground coriander, and it was still delicious!


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