For Reals Meals Recipe: Edamame Hummus

I don’t know why, but chickpeas and I don’t always get along in the digestion department. Which stinks because I love hummus so much. Lately, I’ve been experimenting and making “hummus” from squash and zucchini instead. So I was super excited to see Chef Alex’s take on hummus, sans chickpea. This hummus was an accent for the seaweed salad that he served at For Reals Meals II, but it could also make for an awesome dressing/spread or a great appetizer with some veggies or crackers.

{Chef Alex Shalev’s Edamame Hummus}

1/2 pound peeled frozen edamame beans
2 cups water
1/2 tsp tahini
1 tsp fresh lime juice
2 tsp olive oil
2 mint leaves

Place frozen beans in a pot, add water and bring to a boil. When water reaches boiling, remove beans and shock in ice water. Reserve the bean water and chill. When beans and water are cold, transfer beans to a blender and add just enough bean water to cover them. Add tahini, mint, lime juice, and EVOO, and blend until smooth. Add more of the bean water if needed. Season with salt and pepper.

Tahini seems to make everything taste awesome. What’s your favorite way to use it?