White Bean and Edamame Hummus

By BobLongo

Ingredients

• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 1/2 cups shelled, cooked edamame, thawed if frozen
• 2 medium garlic gloves, coarsely chopped
• 1/4 cup water, plus more as needed
• 3 tablespoons freshly squeezed lemon juice (from about 2 medium lemons), plus more as needed
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon toasted sesame oil
• Freshly ground black pepper
• 2 tablespoons coarsely chopped fresh cilantro
• Taro Chips, for serving (optional)

Preparation

Step 1

1. Place the cannellini beans, edamame, garlic, water, lemon juice, olive oil, salt, and sesame seed oil in a food processor fitted with a blade attachment. Season with pepper and process until smooth, scraping down the sides of the bowl as needed. If the dip is too thick, pulse in more water, a tablespoon at a time, until the desired consistency is reached.
2. Transfer to a medium bowl, add the cilantro and stir to combine. Taste and season with more salt or lemon juice as needed. Serve with Taro Chips, if using.