Colorado Recipe: Edamame makes a greener shade of hummus



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:



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.