Edamame hummus

  • 225g frozen shelled edamame (green soy beans)
  • 60g tahini paste
  • 60ml water
  • 1/2 tsp freshly grated lemon zest
  • Juice of 1 lemon (about 3 tbsp)
  • 1 clove garlic, crushed
  • 3/4 tsp salt
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander seeds
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp fresh flat-leaf parsley, chopped
1) Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.

2) In a food processor, puree the edamame, tahini paste, water, lemon zest and juice, garlic, salt, cumin, and coriander seeds, until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

3) Transfer to a small bowl, stir in the parsley and drizzle with the remaining oil.

4) Serve with the assorted crudites, or refrigerate, covered, for up to 24 hours.

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