Cucumber Melon White Balsamic
Edamame Hummus
- 1/2 pound frozen shelled edamame (about 1 1/2 cups)
- 1/4 cup tahini
- 1/4 cup water
- 1/2 teaspoon freshly grated lemon zest
- 1 lemon (about 3 tablespoons), juiced
- 1 clove garlic, smashed
- 3/4 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 3 tbsp Della Terra Harissa Olive Oil
- 1 tbsp chopped fresh flat-leaf parsley
Defrost the edamame and then combine all the ingredients together in a food processor. Blend until smooth, serve in cucumber boats ( as pictured) or with cucumber, celery, peppers and crackers.
Prep: 10 minutes
Makes: ¾ cup
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