Edamame is more commonly known as a soybean. In Asia, soybeans have been used for over two thousand years as a major source of protein. The pods are lightly boiled in salted water, and then the seeds are squeezed directly from the pods into the mouth with the fingers. Using soybeans instead of chickpeas to make this hummus I guess you can say is Asian-Middle Eastern fusion. Serve this as a dip or for lunch with crudites for a low carb meal.
- 1 1/2 cups edamame (green soy beans) cooked and shelled
- 2 tbsp tahini paste (sesame seed paste)
- 1/4 cup water plus more if needed
- 1 tsp lemon zest
- juice of one lemon
- 1 clove garlic, crushed
- Kosher salt to taste
- 2 tsp olive oil
- black and white sesame seeds as a garnish (optional)
In a food processor, blend soy beans, tahini, water, lemon juice, lemon zest, garlic, salt, pepper and 1 tsp olive oil until smooth. Add more water if needed until consistency is smooth. Place in a bowl and top with remainder oil and sesame seeds. Serve with your favorite vegetables.