This has become one of our favourite recipes at Pristine Gourmet. Adapted from a great recipe by famed NY chef Marcus Samuelsson. We love the use of chickpeas in hummus, they lend such a luxurious flavour along with our virgin sunflower oil. Try it and let us know what you think.
1 (12 ounce) package frozen shelled edamame
2 cloves garlic, finely minced
1/2 cup tahini
1/2 cup water
1/2 cup packed cilantro leaves
1/4 cup lemon juice
4 tablespoons Pristine Gourmet Virgin Sunflower Oil
1 teaspoon kosher salt
3/4 teaspoon ground cumin
Place edamame into a large pot and cover with salted water. Place over medium-low heat, bring to a simmer, and cook until tender, about 5 minutes; drain.
In a small skillet, heat sunflower oil over low heat. Add garlic and let steep in oil for two minutes, then let cool.
Place edamame, tahini, water, cilantro, lemon juice, olive oil with garlic, kosher salt, cumin, and cayenne pepper; blend until smooth.