A simple and colorful hummus recipe that will have you coming back for more!

½ lb frozen, shelled edamame
¼ cup tahini
¼ cup water
½ teaspoon freshly grated lemon zest
3 tbs lemon juice
1 clove garlic, minced
¾ tsp kosher salt
½ tsp ground cumin
¼ tsp ground coriander
3 tbs extra virgin olive oil
1 tbs chopped fresh flat-leaf parsley

Original recipe found at www.geniuskitchen.com

  1. Boil the edamame beans in salted water for 4-5 minutes.
  2. In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin and coriander until smooth.
  3. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
  4. Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered up to 1 day.
  5. Serve with Mini Garlic Croccantini.
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