1 (12 oz) package frozen shelled edamame (green soybeans)

2 cloves garlic

½ cup tahini

½ cup water

½ cup packed cilantro leaves

¼ cup lemon juice

3 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

¾ teaspoon ground cumin

⅛ teaspoon cayenne pepper

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Place edamame in a pot and cover with salted water. Bring to a simmer over medium-low heat, cooking until tender (about 5 minutes). Drain.
In a food processor, purée garlic until minced. Add edamame, tahini, water, cilantro, lemon juice, olive oil, salt, cumin, and cayenne pepper. Blend until smooth.
If the hummus is too thick, add more water, 1 tablespoon at a time, to reach the desired consistency.
Transfer to a bowl and garnish with additional cilantro leaves, if desired.

Optional: For a spicy kick, add chopped jalapeño or a dash of hot sauce.

Substitute tahini with sunflower seed butter for a nut-free version.

For a creamier texture, swap water for Greek yogurt.