Edamame Yuzu Hummus

• 1 cup cooked and shelled edamame
• 1/4 c. tahini (nerigoma in Japanese)
• 3 tbsp. yuzu juice
• 1 garlic clove, peeled and crushed
• 2 tbsp. coarsely chopped fresh parsley
• 2 tbsp. olive oil (add more if you like your hummus creamier)

1. Combine edamame, tahini, yuzu juice, garlic, and herbs in food processor.
2. Process until smooth.
3. Drizzle olive oil through feed tube, continuing to process until oil is fully incorporated.
4. Season with salt and pepper to taste and serve.
5. Can keep covered 2-3 days in fridge.

edamame, tahini, yuzu juice, garlic, parsley, olive oil

Taken from cookpad.com/us/recipes/240034-edamame-yuzu-hummus (may not work)