This recipe is vegan, gluten-free, and dairy-free.
Lemony Edamame Hummus (VG, GF, DF)
Makes approximately 3 cups
1 cup shelled & cooked edamame
1 cup garbanzo beans, cooked, drained & rinsed
5 tablespoons lemon juice
½ teaspoon salt
¾ cup tahini
½ cup water
Place edamame, garbanzo beans, lemon juice, salt, and tahini in a food processor or high speed blender and blend until smooth. Slowly add water through the spout on the top. Blend on high speed for FIVE MINUTES—that’s right, 5 minutes!—until smooth, stopping once to scrape sides of the food processor.
Serve with fresh cut carrots, cucumbers, and celery. You can also top the hummus with olive oil and garnish with sesame seeds or Za’atar if you have some!
Find more great food recipes in my second book, Lark Parties! #livinglark
