Edamammus

1. Soak the beans overnight. Drain and rinse the beans and put into a medium-sized saucepan. Add four cups of water and a teaspoon of salt and bring to a boil.
2. Reduce heat and simmer about one or two hours. Drain and rinse beans with cold water.
3. In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in olive oil and mix until absorbed.
4. Transfer to a small bowl, stir in the parsley and drizzle with additional oil. Serve with vegetables, crackers, tortilla chips or pita chips. Refrigerate, covered, up to a week.

It’s my opinion that all hummus tastes best after it’s settled or the flavors have melded for at least 24 hours. I don’t know why this is, but I swear every time I make hummus I taste it right after pureeing the ingredients and think, meh. It’s OK. The following day I can’t get enough of the bean dip.

This hummus tasted very strongly of sesame when I first tasted it. Sesame and, perhaps, olive oil. The second day it just tasted like regular ‘ole deliciously smooth hummus.

Recipe rating: 