1 cup (145 g) frozen shelled edamame (soybeans)

1/4 cup (10 g) cilantro leaves

2 tbsp (30 ml) lime juice

1 tbsp (15 ml) tahini

1/2 tsp (2.5 ml) sambal oelek

2 tbsp (30 ml) olive oil

1 tbsp (15 ml) water

In a pot of salted boiling water, cook the edamame for 7 minutes. Drain and rinse under cold water.

In a food processor, finely chop the edamame with the cilantro, lime juice, tahini and sambal oelek. Add the oil and water and purée until smooth. Season with salt and pepper. Use a spatula to scrape down the sides of the food processor as needed. The hummus will keep for 1 week in an airtight container in the refrigerator.

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