Glorious garlic-and-edamame-flavored hummus. I think this is my new favorite and a great way to use up garlic scapes from your CSA box.
Ingredients
- frozen shelled edamame (green soybeans): 1 pack (16 ounce pack)
- cashews: 5 Tbsp (to taste)
- salt: 3 tsp (or as needed)
- green garlic (garlic scapes): 1 cup (cut into pieces)
- coriander: 1 tsp
- black pepper: 1 tsp
- lemon, finely zested and: 1 piece (juiced)
- extra-virgin olive oil: 0.75 cup (or more if needed)
Metric Conversion
Stages of cooking
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Bring 6 cups of water to a boil in a saucepan. Add edamame and cook until soft, 4 to 5 minutes. Drain and refrigerate for 10 minutes.
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Combine cashews and 1/8 teaspoon salt in the bowl of a food processor. Pulse until blended, scraping sides multiple times until mixture has a firm, dough-like consistency. Add cooked edamame, garlic scapes, coriander, pepper, lemon juice, lemon zest, and 2 teaspoons salt and pulse to desired consistency. Pour olive oil in slowly, with the processor running, until hummus is smooth. Season with more olive oil, salt, and pepper to taste.
