Courtesy of Rebecca Woodland

Save yourself the hassle and use frozen edamame already removed from the shell. Be sure to read the label. Look for organic or non-GMO soybeans. Make this in a blender. Use edamame hummus the same way you would use any hummus.

1 lb. frozen shelled edamame (soybeans)         

1-2 tsp. fresh lemon juice

2 Tbsp. Olive Oil* OR 1½ Tbsp. olive oil and 2 tsp. Toasted Sesame Oil  

sea salt to taste

1. Pour frozen edamame into a large colander. Run it under warm tap water to remove any ice crystals. Pour rinsed edamame into a large pot. Add water to cover. Bring to boil. Add salt.
2. Boil for several minutes until edamame are tender but not mushy.
3. Reserve 2 cups of the cooking water before pouring the boiled edamame into a colander to drain.
4. Place all ingredients into a blender jar. Add 1 cup of the reserved cooking water. Blend until smooth.
5. More liquid may be needed to achieve desired consistency. Add a bit more cooking water, little by little, and blend again. Adjust seasoning to taste.
6. Serve edamame hummus in a bowl. Drizzle with olive oil. Garnish with cherry tomatoes or cilantro.

NOTE: *The following oils will work well with this recipe: Blood Orange, Cayenne Chili Pepper, Italian Blend, Milanese Gremolata, Lemon, Tuscan Herb, Rosemary, Smoked Olive Wood, Wild Mushroom & Sage, Persian Lime, Garlic or just about any olive oil found at Island Olive Oil.