I Made Edamame Hummus!

Hey, it's been a while since I've contributed to this blog! I first tried this recipe last fall, when I had a craving for edamame hummus from Teany (90 Rivington St.) but that restaurant (partly owned by Moby) was closed due to a fire or disaster. Also, I didn't want to try the Trader Joe's version, partly because I was too lazy to go downtown and partly because I thought I could do better and cheaper myself. Anyway, I found this recipe from the Food Network. It's pretty good!

Ingredients and Directions
My friend Tina, who is working on a book of vegan baking recipes, introduced me to this format of outlining recipes.

• 1/2 pound frozen shelled edamame (green soy), about 1 1/2 cups
  

Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.

• 1/4 cup tahini
• 1/4 cup water
• 1/2 teaspoon freshly grated lemon zest
• 1 lemon (about 3 tablespoons), juiced
• 1 clove garlic, smashed
• 3/4 teaspooon kosher salt
• 1/2 teaspoon ground cumin
  
• 1/4 teaspoon ground coriander (Err-- I couldn't find this, so I tried sage. Still good.)
  

In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth.

• 3 tablespoons extra-virgin olive oil

With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

• 1 tablespoon chopped fresh flat-leaf parsley (Anyone have tips on what to do with tons of leftover parsley?!)
  

Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

Lately, I've been eating tons of hummus spread on sourdough bread and toasted til the hummus is crusty. You can, of course, eat this however you eat "regular" hummus.