Using bright green edamame instead of garbanzo beans gives this dip a fresh, sprightly flavor—and it doesnt need a drop of oil. Serve it as you would traditional hummus; it's delicious with pita bread. Or mound it onto a large plate, garnish with paprika, and surround it with either cooked or raw veggies.
1. Prepare edamame according to package directions, omitting salt. Drain.
2. Combine edamame, parsley, tahini, 3 Tbs. water, lemon juice, garlic and salt to taste in food processor; blend 1 to 2 minutes, or until smooth.
3. Spoon hummus into serving bowl.