this one from The Delicious Life and this one from Food Network.
The result- tasty, tasty, edamame hummus that turns out, isn't really hummus at all. Hummus, by definition, is made from chickpeas. Oh well, that's neither here nor there, I'll call it whatever I want. If TJ's can call it hummus, I can too. Warning- this recipe is kind of a pain in the ass. Delicious, but I don't know if skinning the edamame is really worth it. Yes- it has that texture I was looking for, but it'd probably be just as tasty without the 2 hours of soy-bean skinning.
12-16 oz bag of frozen, shelled edamame
1/4 C Tahini
1/4 C water
1-2 cloves garlic
Zest and Juice from 1 lemon- keep zest separated
3 Tbsp Olive Oil
1-2 tsp Kosher salt or Matt's Mix
1/2 tsp. ground cumin
Cook/steam your shelled edamame. If you have a thousand extra hours, peel the tiny skins off of each edamame bean. Yes, I did this. Again, not sure if it was worth it. Combine all ingredients save 1/2 lemon zest in the food processor. Process! Once you reach a smooth, consistent texture, sprinkle the remainder of the lemon zest over the top of the hummus, and eat! I paired mine with carrots, pita triangles, cucumbers, red pepper and cauliflower. All good.
Or- if you're feeling real lazy, just pop into your local Trader Joe's and pick up their edamame hummus.