Hummus is a popular snack, which is typically made with canned chickpeas, olive oil and garlic. My family loves edamame so I thought I would try serving it a different way. Here’s a different approach to hummus.
2 cups edamame, shelled, cooked according to package directions
1 cup silken tofu, drained
Pinch white pepper
1 ½ teaspoons ground cumin
3 cloves garlic, minced
¼ cup olive oil
1/3 cup lemon juice, fresh squeezed
Set 1 tablespoon of edamame aside for garnish. Place the remaining edamame, and the remaining ingredients into the food processor or blender, and process until smooth. Taste and adjust for seasonings. Place in serving dish and top with the reserved edamame.
Served or chill in an airtight container for up to 3 days.
Dipper ideas: pita or tortilla chips.