Spring Hummus Board.
Prep time.
15.
Cook time.
5.
Fresh, vibrant, and perfect for sharing. This spring edamame hummus blends bright herbs, lemon, and creamy tahini into a smooth, green dip that feels light and refreshing. Served with Stonefire® Naan Dippers® and a colorful mix of crisp vegetables, it is a beautiful, garden-inspired board made for easy entertaining.
Ingredients.
2 cups shelled edamame (thawed if frozen)2 garlic cloves, grated ½ cup tahini3 tablespoons fresh lemon juice2 tablespoons olive oil¼ cup fresh herbs (mix of parsley, cilantro, chives, dill, or basil)1 teaspoon kosher salt½ tsp cumin, paprika and 2–4 tablespoons cold water (to loosen)1 package of Stonefire® Naan Dippers®.
Directions.
Bring a small pot of salted water to a boil. Add edamame and cook for 3–4 minutes until tender and bright green. Drain and cool slightly.Add edamame, tahini, lemon juice, garlic, olive oil, herbs, spices and salt to a blender or food processor.Blend until smooth, adding cold water a tablespoon at a time until creamy and scoopable. Taste and adjust with more lemon or salt if needed.To Build the Spring Board:1. Spread the hummus in a shallow bowl or directly onto a board and drizzle with olive oil, top with toasted sesame seeds, if desired. 2. Surround it with Stonefire® Naan Dippers®, sugar snap peas, radishes (halved or thinly sliced), cucumber spears, and rainbow carrots.
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