Edamame Hummus

Technically, hummus is a paste made from pureed chickpeas. Technically.
However, when I found myself with a costco-sized surplus of edamame getting freezer-burned I knew desperate times called for desperate measures.

As Juliet said, a rose by any other name would smell as sweet. Surely, then, a bean by any other name would taste as tasty.

My experiment resulted in a spread that would go well with cucumbers, carrot sticks, or crackers.  It also added a nice “je ne sais quoi” to my steak. If you are expecting a hummus substitute, it’s not. It tastes quite different but has equal merit.

And it’s dead easy to prepare. Throw everything into a food processor and give it a whirl. If it seems a bit thick, add a bit more olive oil until you get a thinner consistency.

The only tedious part is if you buy the edamame still in their shells. It actually took quite a while to liberate a cup and a half of the little beggars. Play some good music and the time will pass pleasantly. Corb Lund might be a good choice - Bible on the Dash or Cows Around.

Edamame Hummus

1 1/2 cups frozen shelled edamame (green soy beans)
1/4 cup tahini
1/4 cup water
1/2 teaspoon freshly grated lemon zest
Juice of 1 lemon (3 tbsp)
1 clove garlic
1/2 teaspooon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil (or more)
handful of coriander, if desired

Cook the edamame, in their shells, as directed on the package.
Shell the beans.
Throw everything in a food processor.
Process until smooth.
Brilliant!