Edamame & Beet Hummus Dip Duo
Directions
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To make edamame hummus, blanch edamame in boiling salted water 3 to 4 min. until tender; drain and rinse under cold water.
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Place edamame, cilantro, tahini paste, 1/2 tsp (2 mL) lemon zest, lemon juice, 3 tbsp (45 mL) olive oil, 1 tbsp (15 mL) water, garlic, cumin, salt and pepper in food processor; blitz to desired texture. Add additional tahini , lemon juice or water for a smoother dip, if desired. Transfer to serving bowl. Drizzle with remaining oil and sprinkle with remaining lemon zest. Serve alongside beet hummus. Or store both dips in airtight container in refrigerator for up to 2 days.
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Clean food processor and proceed to making beet hummus. Place roasted beets, tahini paste, lemon juice, 2 tbsp (30 mL) olive oil, garlic, cumin, coriander, salt and pepper in food processor; blitz to desired texture. Add additional tahini, lemon juice or water for a smoother dip, if desired. Transfer to serving bowl. Drizzle with remaining oil and sprinkle with pinch of cumin.
