Lemon-Dill Edamame Hummus

Makes 2 Cups

  • 1 ½ Cups Franklin Farms Shelled Edamame, cooked

  • 1/3 Cup tahini (sesame seed paste)

  • 1/3 Cup fresh squeezed lemon juice

  • 1 Tablespoon fresh lemon zest

  • 3 Tablespoons extra virgin olive oil

  • 1 Large clove of fresh garlic, peeled and chopped

  • ½ Teaspoon salt

  • 1/3 Cup fresh dill, finely chopped

  • 4 Tablespoons of warm water if necessary

    Place tahini paste, lemon juice, olive oil and fresh garlic into a food processor. Pulse a few times to combine and then process for 1 minute, pausing to scrape the sides. Add fresh dill, 2 tablespoons of water and half of the edamame. Process for 1 minute, pausing to scrape the sides. Add the remaining edamame, salt and 2 tablespoons of water. Process until hummus is smooth, about 2 minutes. Fold in lemon zest and serve with a drizzle of extra virgin olive oil and fresh dill.

    *Note: If using dry dill, decrease to 1 teaspoon