Ellie Krieger’s Edamame “Hummus” from The Food You Crave

• 2 cups frozen shelled edamame, cooked according to package directions
• 1 cup silken tofu, drained
• 1/2 teaspoon salt, plus more to taste
• Pinch of white pepper, plus more to taste
• 1 1/2 teaspoons ground cumin, plus more for garnish
• 3 cloves garlic, minced (about 1 tablespoon)
• 1/4 cup olive oil
• 1/3 cup fresh lemon juice, plus more to taste

1. Set 1 tablespoon of the edamame aside for a garnish.  Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil, and lemon juice, in a food processor and process until very smooth, about 2 minutes.

2. Taste and adjust the seasoning with more salt, pepper, and lemon juice, if desired.  At this point, you can refrigerate the hummus in an airtight container for up to 3 days.

3. Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin.