12 oz edamame (defrosted)
1-2 cloves garlic; crushed
1/2 teaspoon sea salt
1/8- 1/4 teaspoon fresh ground black pepper
Pinch-1/8 teaspoon ground cumin
1/4 cup fresh pressed lemon juice
1/4 cup extra virgin olive oil
I used fresh edamame that I cooked in water with a pinch of salt for 5 minutes, drained, cooled and pealed but using frozen and defrosted is fine. Combine all ingredients in a food processor and grind until well combined. I find that I need to add 1/4-1/2 cup water to process till smooth start with 1/4 cup and add more as needed a tablespoon at a time.
I served the edamame hummus with quinoa tabouli and blue corn chips.