Edamame Hummus



  • 12 oz frozen shelled edamame
  • 2 cloves garlic
  • ½ cup water
  • ½ cup cilantro Optional, loosely packed.
  • ¼ cup lemon juice
  • 1 tsp Himalayan pink sea salt
  • ¾ tsp ground cumin
  • ⅛ tsp cayenne pepper


  • Place edamame into a large pot and cover with salted water.
  • Place over medium-low heat, bring to a simmer, and cook until tender, about 5 minutes; drain.
  • Puree garlic in food processor until minced.
  • Add edamame, water, cilantro, lemon juice, salt, cumin, and cayenne; blend until smooth.
  • Serve blended as a cold snack dip or side.

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