Edamame Hummus with Garlic Scapes
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Ingredients25 m servings 111
Original recipe yields 24 servings (3 cups)
- Bring 6 cups of water to a boil in a saucepan. Add edamame and cook until soft, 4 to 5 minutes. Drain and refrigerate for 10 minutes.
- Combine cashews and 1/8 teaspoon salt in the bowl of a food processor. Pulse until blended, scraping sides multiple times until mixture has a firm, dough-like consistency. Add cooked edamame, garlic scapes, coriander, pepper, lemon juice, lemon zest, and 2 teaspoons salt and pulse to desired consistency. Pour olive oil in slowly, with the processor running, until hummus is smooth. Season with more olive oil, salt, and pepper to taste.
- Cook's Note:
- You can substitute garlic if garlic scapes are not in season
Per Serving: 111 calories; 9.2 5 3.1 0 306 Full nutrition