Edamame Hummus

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.

[100% organic]

  • 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
  • Salt

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.


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