Edamame Hummus

edamame-hummus

This past month I joined a group called The Secret Recipe Club. Each month you secretly get somebody’s blog to try a recipe from…

…and someone secretly gets yours. I have been so anxious about who gets mine. What if they think taking pictures with a phone half the time is not charming but in fact lazy? What if they don’t think instructions like “a pinch,” “a handful,” and “an obscene amount” are valid measurements? What if they don’t like my cooking, or my recipe just doesn’t come out well? This is so much pressure!

(But enough about me, haha). MY experience this month was lovely. I was matched with Chris from The Café Sucré Farine – a collection of elegant and delicious-looking recipes. After scrolling through the mouthwatering list, I finally settled on the Edamame Hummus, something I’d been wanting to try. I made it for my sister’s baby shower, and I’m happy to say it did not disappoint!

It’s delightfully lemony, and the fresh green veggies and herbs make it perfect for spring. It was a hit at the party, getting snapped up with veggies and pita chips. Quote from my sister’s boyfriend’s mom: “I just love this hummus!”

Thank you so much Chris for your yummy recipe!

Edamame Hummus

From The Café Sucré Farine

1 pound frozen shelled edamame (soybeans)
1 pound frozen tiny peas
1 teaspoon sea salt
½ cup fresh lemon juice
lemon zest , from 1 lemon
2 teaspoons minced garlic
1 teaspoon crushed or ground corriander
1 teaspoon ground cumin
¾ cup tahini (can be found in many larger markets and in any Middle Eastern grocery)
½ cup extra-virgin olive oil, plus more for drizzling
½ cup chopped fresh cilantro plus more for garnish
sea salt and reshly ground black pepper, to taste

Cook edamame in a large pot of boiling salted water until tender, 3–5 minutes. Add peas and drain well. Transfer to a large bowl of ice water then drain well again.

Pulse edamame and peas in a food processor until a coarse purée forms, about 30 seconds. Add lemon juice and zest, garlic, cumin, coriander. tahini and olive oil. Add the cilantro and process for 2-3 minutes or until very smooth adding a bit more lemon juice if too thick. Season with salt and pepper, to taste. Drizzle with extra virgin olive oil and sprinkle with fresh cilantro before serving

TO DO AHEAD: Can be made 2 days ahead. Cover and chill. Transfer to a serving bowl; drizzle with oil and garnish with more herbs.