Can I still call this hummus even when it doesn’t contain chickpeas? I guess I can can, it’s the modern movement of sorts.
- 2 scallions, finely chopped
- 10 oz. bag frozen shelled edamame
- ½ cup flat-leaf Italian parsley leaves
- ½ cup water
- 2 TBS lemon juice
- 1 tsp lemon zest
- 1 TBS canola oil
- 3 garlic cloves, chopped
- ¼ tsp ground ginger
Boil a pot of salted water and cook the frozen blanched edamame until the water boils again. When cooked, drain, and shock in ice water for a few minutes to stop the cooking process. Drain again and set aside.
In a food processor, combine scallions, cooked edamame, parsley, water, lemon juice, lemon zest, oil, garlic, and ground ginger. Season lightly with salt because the edamame should already have some taste. Save a few edamame for garnishing (which I forgot in the photo).
Cover and process until nearly smooth. Garnish with reserved edamame and serve with vegetable sticks and flat bread.