cilantro edamame hummus

Last summer we would visit the farmer's market almost every Saturday morning (much like this summer) and my very favorite booth in the whole market was the hummus booth.  There was a student attending a local college who would make a huge range of hummus flavors.  I'm talking about 50 different flavors.  And he would let me taste every single flavor.  EVERY SINGLE SATURDAY.  It was a huge disappointment to find he is no longer participating in the farmer's market this summer.  He probably graduated or something equally selfish like that.  Just packed up and moved on, and left me so sad without his fresh, homemade hummus.  My favorite flavor of his (I became an expert, so I can really attest to this) was his edamame hummus.  So good.  A different taste and texture than chickpea hummus, but so good.  I finally caved and decided to try and make my own, and it came out pretty tasty.  Maybe even better than his.

2 cups cooked edamame
1/3 cup tahini
4 T olive oil
1/4 cup chopped fresh cilantro
juice of 1- 2 lemons
2-3 garlic cloves
salt and pepper to taste
serves 8-10

This recipe is very easy.  Once you get all your ingredients gathered, it's a matter of tossing it all into a blender or food processor and then tasting to adjust the flavors.

And you can decide how long to blend it.  If you like a creamy hummus, you'll want to blend it longer, and add more olive oil.  Be sure to taste as you go.  I added more lemon juice and garlic as I went along, and decided to blend it beyond it being a little chunky.   Rowan helped with the tasting.

She shares my love for hummus, so this was a recipe tasting that she did NOT want to miss.  So after you've tasted and adjusted the flavor, it's ready to eat!  But you can refrigerate it for a while if you like your hummus chilled.

Rowan likes her hummus with pita chips, and I like it with fresh vegetables.  But this would be so good scooped onto a salad, or spread onto a sandwich.  Enjoy!