From Alice Enevoldsen
[1]
As we’re allergic to most beans and legumes (and chickpeas) I was excited by the idea of Edamame Hummous. All the ones I found on the market were combinations of chickpeas and edamame, so I tried making an edamame-only version. Get shelled edamame to save yourself some work.
- 2 ¼ cups shelled edamame – frozen (This is 1 bag of Cascade Farm)
- Enough water to see the water through the edamame when boiling in the pot.
- 6-8 Tablespoons olive oil
- 6-8 Tablespoons lemon juice
- 1 Tablespoon salt
- 2 teaspoons chopped garlic
- 6-10 tablespoons chopped flat-leaf parsley
- Paprika
Directions:
Cook the edamame in a saucepan with the water until soft enough to eat. Drain.
Blend in a blender with olive oil.
Add all other ingredients. Blend some more. The better your blender, the less you’ll have to scrape the edges and stir it up. My blender is just okay, so I stop every minute or so to move all the goop around, or when I start to hear the motor whirring the blades in an empty space it made in the middle of the hummous.
Serve up in a bowl or on a plate. Make a little divet in the middle, fill with olive oil, and dust with a generous helping of paprika.
Yum!
The longer you blend, the smoother your hummous.