, recipe courtesy Fine Cooking
2 cups fresh or frozen cooked and shelled edamame
1 cup silken tofu, drained
½ tsp salt, plus more to taste
Pinch of white pepper, plus more to taste
1 ½ tsp ground cumin, plus more for garnish
3 cloves garlic, minced (about 1 TBSP)
¼ cup olive oil
1/3 cup fresh lemon juice, plus more to taste
Set 1 TBSP 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. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.
Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with the spiced pita chips.
Hummus can be refrigerated in an airtight container for up to 3 days.