Hummus is one of those easy-to-make, easy-to-tote, go-to dishes that people love. Except for my sister. She hates chickpeas and she hates hummus. Her preferences got me wondering if there were other types of hummus out there and OF COURSE there are. I found this recipe, which I modified only slightly, on the Oh She Glows blog.
You need a food processor for this recipe and the foresight to thaw your edamame, if you’re using frozen.
1 ½ cups shelled edamame – you can use frozen and allow the edamame to thaw at room temperature for 45 minutes
1 garlic clove, peeled and roughly chopped
Juice from ½ lemon
1/4 cup tahini
2-4 tbsp water, to thin as needed
1/2 tsp fine grain sea salt (or to taste)
about 1/4 tsp ground pepper
1/4 tsp ground coriander (optional)
½ tsp Franks hot sauce (optional)
Put everything in your food processor and whir until the ingredients are smooth and well-blended. You may need to scrape down the sides of the food processor bowl a couple times. Serve with a drizzle of olive oil.