1 cup (250 milliliters) frozen shelled edamame (non-GMO)
1/2 cup (125 milliliters) white cannellini beans
1/4 cup (60 milliliters) tahini
1/4 cup (60 milliliters) filtered water
Zest and juice of 1 lemon
3 cloves garlic, smashed
1 teaspoon (5 milliliters) sea salt
1/2 teaspoon (2 milliliters) ground cumin
1/4 teaspoon (1 milliliter) ground coriander
3 tablespoons (45 milliliters) extra virgin olive oil
Directions
Add the edamame to a small pot of boiling water over high heat and cook for four to five minutes, then drain. Alternatively, microwave the edamame in a small bowl, covered, for two to three minutes.
In a food processor, puree the edamame, beans, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth.
With the motor running, slowly drizzle in the olive oil and continue to blend until combined and smooth.
Transfer to a small bowl and refrigerate, covered, until ready to serve. Store the hummus in an airtight container in the fridge for four to five days.
