Edamame Hummus Schmear


1/2 pound fresh or frozen shelled edamame beans (about 1 1/2 cups)

1/4 cup sesame paste (tahini)

2 tablespoons water

1/2 teaspoon freshly grated lemon zest

3 tablespoons fresh-squeezed lemon juice (from 1 medium lemon)

1 clove garlic, peeled and smashed

3/4 teaspoon kosher salt, or more to taste

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

2 tablespoons extra-virgin olive oil, plus more if needed

1 tablespoon chopped fresh flat-leaf parsley


Add beans to a pot of salted, boiling water and cook for 5 minutes. Drain beans, reserving water.

Transfer warm beans to a food processor. Add sesame seed paste, 2 tablespoons reserved water, lemon zest and juice, garlic, salt, cumin, and coriander. Mix until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until combined. If mixture is too thick, thin out with more olive oil or some of the reserved water.

Transfer hummus to a small bowl and refrigerate until needed. Before serving, stir in chopped parsley and drizzle with extra-virgin olive oil.