I don’t have too much to say, other than that this edamame hummus is bomb. Simple, pure, quick (minus the roasted garlic, but trust me, it’s worth it). In the community of foods that I have been making, this is the man of few words, and as such, I will keep this post short and to the point. Enjoy!
roasted garlic edamame hummus
Roasted garlic recipe from: Edible Perspective
2-3 cloves of roasted garlic (recipe in step 1, below)
3/4 cup of ready-to-eat, cooked edamame beans, shelled
2-3 Tbsp olive oil
1-2 tsp fresh squeezed lemon juice
Sea salt, to taste
1. To roast garlic: Preheat oven to 375 degrees F. Cut 1/4 inch off end of garlic head so that cloves are exposed. Peel away outer layers. Place the head of garlic on a piece of foil large enough to wrap around the garlic. Drizzle 2-3 tsp olive oil on the head of garlic, then seal it up with the foil. Place in a ramekin, muffin tin, or small cake pan; put in preheated oven. Let roast for 45-60 minutes; garlic cloves will be fragrant and will be a golden brown color when done. Let cool for 15 minutes, then squeeze cloves out into a bowl. Save in a sealed container, refrigerated.
2. For hummus- place all ingredients in a food processor, and process until desired consistency is achieved!!