Turning edamame into hummus

I recently starting buying most of our produce from a buying club lately. We’re on bad terms with the food coop because someone (not me!) couldn’t keep up with his shift hours. Luckily, there are lots of options for accessing organic produce in NYC. Usually that means a bit of traveling outside of my neighborhood, but the buying club pick-up is pretty close; only 15 minutes or so away.

Buying locally almost always means that we end up trying out foods that we wouldn’t ordinarily. Last week saw me turning stalks of rhubarb into iced tea (that kinda tasted like kool-aid) and cupcakes. Still, I was intimidated by the bags of edamame staring out at me from the bottom shelf of the fridge. Would I go the easy route: steam and lightly salt the pods? No! I wanted to feel like I was really doing something and I’m glad I did because we ended up with this great (vegan, duh!) edamame hummus:

Edamame hummus

Ingredients

1 c edamame beans shelled
2 garlic cloves
1/8 tsp cumin
1/8 tsp coriander
1 tbsp parsley (I used carrot greens)
Juice from half a lemon
2 tbsp tahini
2 tbsp water
salt to taste

First, bring 2 cups of water to boil. Add edamame beans and boil for 3-5 minutes. They should still have a firmness to them, so don’t over cook them.

After draining the beans, add all of ingredients (except salt) to a blender or food processor. Process until creamy and slightly textured. Taste and add salt to your liking. Be sure to mix the salt in well.

Yields about 8 ounces of hummus, a common supermarket size.