Edamame hummus

I spent last weekend with my aunts and cousins at my parents' house—swimming in the lake, making smores, grilling pizza, and riding on the boat. It was a nice break and awesome to visit with them, since they all live in Georgia. It made me realize how quickly time is passing. I've watched my cousins grow from infants to toddlers and now to kids and teenagers (I'm the oldest cousin). It reminded me to enjoy the moment, relish the details, and have more fun.
So with that in mind, I give you edamame hummus. I've made edamame hummus before, but it's been awhile. I had forgotten how much I liked it. I've tinkered with this recipe a bit more and believe I have perfected it. It's that good.

Tamari departs a great earthy note while the lemon and vinegar lighten it up. The miso adds healing power and umami flavor. I love the crunch of the sesame seeds and the heat of the chili flake garnish.
This hummus is perfect with raw summer veggies for a snack or used as a spread for a veggie sandwich. And it's a great way to change up your hummus routine.

Edamame hummus
1.5 c frozen edamame
1/4 red onion
1/4 tsp ground coriander
2 tsp tamari
juice of one lemon
1 tbsp rice vinegar
1 tbsp tahini
1/4 c cilantro
1 tsp miso
1 tbsp warm water
1 tbsp walnut or olive oil
sesame seeds to garnish

If your edamame is frozen, cook according to the package.

Add cooked edamame, onion, coriander, tamari, lemon juice, vinegar, tahini, and cilantro in a food processor. Blend until smooth. You might have to scrap the sides down a few times. Put the miso in a small bowl, add the warm water, and mix until the miso has dissolved. Add to the food processor along with the oil, and blend for another minute or so. Remove from the processor and eat or refrigerate until later. Garnish with sesame seeds and chili flakes.

I didn't make this week's Food Matters Project recipe, so head on over to see what everyone made here and Lexi who hosted it here.