Edamame hummus

From the Baker Creek Vegan Cookbook Edamame has become such a part of regular dining in America, but what many people don't realize is that edamame are humble soybeans! I've always disliked dried beans (shhhh! I know many find them indispensible); I prefer mine fresh. You can purchase edamame at a local farmers' market and shell the beans yourself, but they also come frozen in the super- market, pre-shelled and ready to use in a million ways. Here, they replace chickpeas in hum- mus, and they lend a nice green color and interesting texture to an otherwise familar recipe. We add our own homemade tahini, plus some silken tofu for creaminess and body. You may like it so much that you never go back to the original version. Makes about 4 cups. You can substitute 2½ cups fresh shelled edamame for frozen. Originally 1/4 cup olive oil.

Great

% Daily Values based on a 2,000 calorie diet