Edamame Hummus

One of the amazing Gluten Free recipes I learned at the cooking class at Southern Seasons was Parmesan Crisps with Edamame Hummus.  This brilliant recipe was created by Breana Lai.

What you Need:
1 bag (12 oz) Frozen shelled edamame
2 tbsp tahini
1/2 juiced lemon with zest
1 clove garlic
3/4 tsp salt
1/4 tsp pepper
1/2 tsp cumin
1/4 tsp coriander
2 tbsp EVOO

How to Make it:
Boil the edamame for 4-5 minutes.  Mix edamame, tahini, lemon, garlic, salt, pepper, cumin and coriander in food processor.  Drizzle in EVOO as it mixes.  For thinner hummus add water.  Will last for 3 days in refrigerator.

This is the tastiest hummus I have ever had.   The parmesan chips are super easy to make and add a nice salty compliment to the hummus.  Since pita chips are out for us Gluten Free eaters these are a great alternative!

When I made this recipe I cut it in half since I knew I would be the only one eating it.  On day two I enjoyed the hummus on a sandwich!

I still have half a bag of edamame in the freezer so I plan to make another batch next week.

Disclaimer: I am not cool or smart enough to come up with this awesome recipe on my own.  It was created by Breana Lai.