We love traditional hummus, the cream-colored sesame-infused, garbanzo bean-based dip and spread that’s wonderful on just about everything. Chef Justin Cucci at Denver’s Root Down restaurant has come up with a fresh variation on that theme. His substitution of edamame and avocado results in a brilliantly green and tasty hummus. The recipe originally appeared in Colorado’s Edible Front Range magazine: ediblecommunities.com/frontrange
ROOT DOWN EDAMAME HUMMUS
2 cups shelled edamame (green soybeans, popped out of their pods)
2- to 4 large garlic cloves, peeled
2 to 3 lemons, juice and zest reserved
1/4 cup tahini
3/4 cup olive oil
½ avocado, peeled and pitted
1¼ teaspoons salt
½ teaspoon pepper
½ teaspoon ground cumin
¼ teaspoon ground coriander
1/16 teaspoon cayenne
½ teaspoon agave or honey
Using a food processor, blend edamame, garlic, lemon juice and zest and tahini. With motor running, slowly drizzle in oil to emulsify mixture. Add remaining ingredients and purée until smooth. Makes about 3 cups.