If you haven't tried making hummus with edamame, I highly recommend it. Besides being beautiful, it's a lighter spread than the usual version made with chickpeas. And with mint, perfect for summer. While it's tempting to eat right after making, it should be refrigerated for a bit so all the flavors will really come together.
2 cups edamame (out of the pods)
2 -3 TB lemon juice (taste after 2)
15 mint leaves
|Brielle wouldn't try it because she said it looks too much like wasabi!|
1/4 tsp cumin
1/2 tsp salt, or to taste
scant 1/2 cup water
1/2 tsp olive oil
Cook the edamame. I find the easiest way is using the microwave. Put the beans ins in a glass container, cover with water and cook for 5 minutes. Drain and add to the cuisinart. Add everything else, except the oil, and process until well blended, stopping a few times and scraping down the sides. Then, add the oil, and blend until smooth. This will take a couple of minutes. You may need to add a bit more water to get the consistency you like.
I spread mine on a hearty wheat toast and topped with kale (which had been massaged with rice wine vinegar), tomato, and cracked pepper.