Recipe for Edamame hummus

Sally Pasley Vargas for The Boston Globe

Makes about 3 cups

Usually made with chickpeas, hummus can also be pureed with edamame, which offers a fresh and colorful change of pace. Buy shelled beans fresh or frozen. Serve with pita bread and raw vegetables.

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1 package (16 ounces) fresh or shelled edamame
4 tablespoons tahini
1 clove garlic, finely chopped
cup water
4 tablespoons olive oil
¼ cup lemon juice
1 teaspoon ground cumin
½ teaspoon salt, or to taste
Pinch of cayenne pepper
4 tablespoons chopped fresh parsley

1. Bring a large saucepan of salted water to a boil. Add the edamame and cook for 3 to 4 minutes, or until tender. Drain and rinse under cold water.

2. In a food processor, combine the edamame, tahini, garlic, water, 3 tablespoons of the olive oil, lemon juice, cumin, salt, cayenne pepper, and 3 tablespoons of the parsley. Work the mixture until smooth. Taste for seasoning add more salt and cayenne, if you like.

3. Transfer to a serving plate and sprinkle with the remaining 1 tablespoon olive oil and remaining 1 tablespoon parsley. Sally Pasley Vargas