Edamame is one of my favorite beans, and it’s the number one appetizer I order when I eat sushi. Years ago, a restaurant in Boise had edamame hummus on their menu, and they had sour cream as an ingredient. I tried to copy the recipe, using tahini instead. This is my result!
1 ½ cups frozen, shelled edamame
¼ cup tahini
¼ cup warm water
¼ cup extra virgin olive oil
1 teaspoon fresh grated lemon zest
¼ cup fresh lemon juice
1 clove garlic
½ teaspoon sea or kosher salt
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ cup cilantro or flat leaf parsley, finely chopped
Boil or microwave beans until soft, but not too soft! In a food processor, puree the edamame until smooth. Add remaining ingredients until well blended. Serve with pita bread cut in individual slices or pita chips. Also a great dip with rice crackers.