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Ingredients
- 1 cup cooked and shelled edamame
- 1/4 c. tahini (nerigoma in Japanese)
- 3 tbsp. yuzu juice
- 1 garlic clove, peeled and crushed
- 2 tbsp. coarsely chopped fresh parsley
- 2 tbsp. olive oil (add more if you like your hummus creamier)
Method
- Combine edamame, tahini, yuzu juice, garlic, and herbs in food processor.
- Process until smooth.
- Drizzle olive oil through feed tube, continuing to process until oil is fully incorporated.
- Season with salt and pepper to taste and serve.
- Can keep covered 2-3 days in fridge.
