Description
Creamy edamame hummus perfect for a gluten free dessert board or allergy safe snack tray.
Ingredients
Scale
300 g frozen shelled edamame
2 garlic cloves, finely chopped
⅓ cup tahini
Fresh coriander, chopped
1 tablespoon sesame oil
Juice of half a lemon
Salt to taste
⅓ cup cold water
Instructions
1. Soak frozen edamame in warm water for 10 minutes.
2. Optionally remove skins for smoother texture.
3. Add edamame, garlic, tahini, coriander, sesame oil, lemon juice, and salt to food processor.
4. Blend and scrape sides as needed.
5. Slowly add cold water until desired consistency forms.
6. Transfer to bowl, drizzle sesame oil, and serve.
Notes
Store in airtight container up to 3 days.
Serve with gluten free crackers or fresh vegetables.