Edamame Hummus

This is a fresh take on the delicious Israeli staple. It’s cool to see the varieties of hummus out there; beet, carrot, sesame free for those allergic, to name a few. Hummus is the main condiment in Israel, to a humorously staggering degree (see Adam Sandler’s iconic character The Zohan). I love this dip with grilled bread, crackers, crudités, or as a spread on a sandwich.

Ingredients:
2 cups thawed shelled edamame beans
4 tbsp avocado oil
3/4 cup fresh lemon or lime juice
2 cloves peeled fresh garlic
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 cup fresh basil leaves
1/4 cup tahini
1/2 tsp salt, 1/4 tsp pepper

Add all ingredients to a food processor and blend until smooth and creamy. Play around with the oil and juice amounts to achieve your preferred texture. Adjust seasonings to taste if necessary, and garnish with a couple of fresh basil leaves and a sprinkle of paprika. Store up to 3 days in the fridge in an airtight container.