here’s a fun and vibrant twist on your classic hummus recipe. the addition of sesame oil nicely rounds out the bitterness of the tahini while bumping up the flavour of sesame. depending on the consistency of the tahini you have, you can adjust the viscosity of the hummus by adding or omitting water. devour as a snack with a rainbow of assorted veggies and gf crackers (sesame rice crackers are bomb in this context!), or as the main component to a hummus grain bowl with roasted veggies and your grain of choice.
Makes 1 heaping cup
1/4 cup lemon juice (about 1 lemon)
3 tbsps. tahini
2 tbsps. olive oil
1 clove garlic, roughly chopped
1/2 tsp. salt
1 cup cooked edamame
1/4 cup cilantro or parsley, roughly chopped
1 tbsp. sesame oil, plus a drizzle for garnish
2 tbsps. water
sesame seeds, to garnish
In a food processor or blender, combine ingredients from lemon juice to salt. Pulse a couple times. Add edamame, cilantro or parsley, and sesame oil and blitz until well combined. At this point the hummus will be quite thick. Add 2 tbsps. of water (or more) until you reach your desired consistency.
Transfer to a serving bowl or airtight container (for storage) and garnish with sesame seeds and a drizzle of sesame oil.
Hummus will be good in the fridge for 5-7 days.