Spring Hummus Board.
Prep time.
15 minutes.
Cook time.
5 minutes.
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 on amicroplane● ½ cup tahini● 3 tablespoons fresh lemonjuice● 2 tablespoons olive oil● ¼ cup fresh herbs (mix ofparsley, cilantro, chives, dill, or basil)● 1 teaspoon kosher salt, or totaste● ½ tsp cumin, paprika and ● 2–4 tablespoons cold water(to loosen).
Directions.
Bring a small pot of salted water to a boil. Add edamame and cook 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: Spread the hummus in a shallow bowl or directly onto a board and drizzle with olive oil, top with toasted sesame seeds, if desired. Surround it with:● Stonefire Naan Dippers● snap peas● radishes (halved or thinlysliced)● cucumber spears● rainbow carrots● sugar snap peas.
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