Ingredients
Scale
- 1 ½ cup shelled edamame beans (thawed if frozen)
- 3 Tablespoons neutral oil
- juice of ½ lemon
- 1 Tablespoon miso
- 1 large garlic clove, roughly chopped
- 3 ounces silken tofu
- ½ cup cilantro (a small handful) roughly chopped
- 2 scallions, trimmed and roughly chopped
- ½ teaspoon sea salt
- Ground black pepper to taste
- 2 teaspoons sesame oil
Instructions
- Put the edamame, oil, juice of 1 lemon, garlic clove, tofu, miso, cilantro, scallion, and salt in the food processor or high powered blender.
- Puree until it’s a paste. (Edamame will not puree into a smooth paste. It will break down into a chunky paste.) Taste it and add a little more salt and black pepper if needed.
- Refrigerate until ready to serve.
- Serve edamame hummus with veggie sticks, chips, toasted baguette slices, or even cold poached shrimp.
Keywords: dip, edamame, vegan, vegetarian, appetizers, snacks, healthy