Busy Budget Foodie: Edamame Hummus

Do you like hummus? I remember a time when I had never heard of hummus, when it was some exotic-sounding dip made with mysterious beans and spices. Now, that time seems long ago, and you see hummus everywhere: on grocery store shelves, sandwiches, and the appetizer table at every dinner party. It makes a great snack when paired with carrots sticks or pita chips, but like anything you eat all the time, sometimes it starts to get...boring.

Last week, I set out to try a new and exciting twist on hummus: edamame hummus. I LOVE edamame--those delicious soybeans that you get as an appetizer at most Japanese restaurants--so when I saw this recipe for lemony edamame hummus, I knew I had to give it a try. And it was, as I suspected, an awesome new take on hummus that made my daily snacktime ritual exciting once again. Make sure you don't skimp on the lemon juice, and feel free to experiment with your own ratio of edamame beans to chickpeas (also known as garbanzo beans). And, if you are one of those people who hate cilantro with a passion, just substitute for fresh parsley or another green herb.

Ingredients:
1 cup edamame, shelled
1 cup canned chickpeas (garbanzos) or butter beans
1 1/2 teaspoons cumin
2 cloves garlic
1/4 cup water
1/2 tsp salt
1 lemon (the juice)
1/2 cup packed cilantro (leaves and stalks)
1/4 cup tahini (sesame seed dip)
1/4 cup olive oil

Directions:

Defrost your edamame beans if using frozen and remove soybeans from the shells.
In the bowl of a food processor, combine the edamame beans, chickpeas, garlic, cumin, water, salt, lemon juice, cilantro and tahini.
Blend for about 30 seconds or until fairly well blended. Then, with the motor of the food processor still running, pour in the olive oil in a slow, steady stream.
Blend for 10-20 more seconds or until the dip is creamy and well combined. Test with a pita chip and add more lemon, salt, or seasonings if desired!