Hummus is a healthy and delicious dip that doubles as a spread for appetizers or sandwiches — try it on crostini with tomato and fresh basil, or spread it on a multigrain roll with ripe tomato, cucumbers, lettuce and onion for a delectable veggie sandwich.
Here we’ve given hummus a different flavor twist and boosted its protein value by using edamame (soybeans) instead of the traditional garbanzo beans. This recipe makes about 1 pint of hummus…but if you’re serving it to a hummus-loving crowd, you might want to double up! (Just change the number of servings in the box under the recipe title, and the ingredients will change accordingly.)
Blanch the frozen edamame for 1 to 2 minutes in a pot of boiling salted water. Scoop the edamame out of the pot with a slotted spoon into a bowl of iced water to cool them quickly. Drain in a strainer or on paper towels. Reserve 1/2 cup of the blanching water in case you need to thin the purée a bit after processing.
When cool and dry, place edamame in a food processor. Add the tahini and garlic purée, and process until the mixture is well combined. Add the remaining ingredients and process until smooth. If the mixture is too thick, thin it with a bit of the reserved blanching water.
The hummus keeps well in the refrigerator, tightly covered, for up to 5 days.