Edamame Hummus

In college my friend Mary Jane and I did the impossible and stayed in on a Friday night to prepare every kind of hummus we could think of. You name an ingredient, we made hummus with it in it - except for edamame.

I have been planning to make this hummus for years! Yesterday I finally did, and it was WELL worth the wait. Edamame is soybean which is loaded with protein and is a delicious and healthy food. Serve this with wheat / egg free crackers for a snack or light lunch. I'm not going to wait years to make this again.

1 1/2 cups edamame, cooked according to package directions

2 tbs extra virgin olive oil

1/2 tsp salt

1/2 tsp ground cumin

1/4 tsp ground coriander

2 garlic cloves, peeled

3 tbs tahini (sesame seed paste)

3 tbs water

Juice from one lemon

1/2 tsp paprika

Place olive oil, salt, cumin, coriander and garlic in food processor and pulse 2-3 times. Add edamame, tahini, water and juice and process until smooth. Spoon hummus into a serving bowl and drizzle with additional olive oil, sprinkle with paprika and serve.

Adapted from Cooking Light

This is a delicious West Asian recipe. Next time I'm going to give it a Greek twist and will stuff grape leaves with it!