Ingredients
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1 cup (250 milliliters) frozen shelled edamame (non-GMO)
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1/2 cup (125 milliliters) white cannellini beans
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1/4 cup (60 milliliters) tahini
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1/4 cup (60 milliliters) filtered water
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Zest and juice of 1 lemon
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3 cloves garlic, smashed
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1 teaspoon (5 milliliters) sea salt
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1/2 teaspoon (2 milliliters) ground cumin
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1/4 teaspoon (1 milliliter) ground coriander
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3 tablespoons (45 milliliters) extra virgin olive oil
Directions
- Add the edamame to a small pot of boiling water over high heat and cook for four to five minutes, then drain. Alternatively, microwave the edamame in a small bowl, covered, for two to three minutes.
- In a food processor, puree the edamame, beans, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth.
- With the motor running, slowly drizzle in the olive oil and continue to blend until combined and smooth.
- Transfer to a small bowl and refrigerate, covered, until ready to serve. Store the hummus in an airtight container in the fridge for four to five days.
