⅓ C Tahini
⅓ C Lemon Juice
3 Tbs Olive Oil,
1 Clove Garlic, roughly chopped
Salt, to taste
½ C lightly packed fresh Cilantro Leaves, plus more for garnish
1 ½ C Edamame, cooked and shelled
2 to 4 Tbs Water, as necessary
Sesame Seeds for garnish (optional)
In the bowl of your food processor combine the tahini, lemon juice, olive oil, garlic and salt. Process for about 1½ minutes, pausing to scrape down the sides and base of the bowl as necessary, until the mixture is well blended. Add the cilantro and process for about 1 minute, pausing to scrape down the bowl as necessary, until the herbs have blended into the mixture and the mixture is nice and smooth. Add half of the edamame, plus 2 tablespoons water, and process for 1 minute. Scrape down the bowl, then add the remaining edamame and process until the hummus is thick and quite smooth, about 1 to 2 minutes more. If your hummus is too thick or chunky, run the food processor while drizzling in 1 to 2 tablespoons more water, as necessary, until it reaches your desired consistency. Taste and blend in additional salt. Scrape the hummus into a small serving bowl. Lightly drizzle olive oil over the top and sprinkle with some additional cilantro leaves and a few sesame seeds, if desired. Leftover hummus keeps well, chilled, for 4 to 6 days.