Using nutrient-packed edamame is a great way to green up your hummus! This edamame hummus is creamy, bright and fresh and naturally vegan, gluten-free, and grain-free.
Add the tahini, fresh lemon juice, olive oil, and garlic to a food processor. Blend until somewhat smooth, scraping down the sides as necessary.
Add the edamame, cumin, paprika, and salt to the blender. Process while slowly adding the warm water. Blend the edamame hummus until smooth, adding even more water if a looser texture is desired.
Season to taste with salt, pepper, and additional lemon juice as desired. Let cool completely before refrigerating. Leftovers keep for up to 1 week in the fridge.
VARIATIONS: A pinch of wasabi powder is a nice touch if you have it on hand!
Add 1/4 cup or so of fresh cilantro (coriander) while blending.
Garnish with toasted sesame oil for a more east-meets-west type of flair.
OIL-FREE: Omit the oil, increase the tahini and water by 1 tablespoon each. (But I'm warning you, this particular hummus is much better with a little oil).