• In a small bowl, add water and ice cubes. This is the iced water you will use at the end.
• In a food processor or high-speed blender, add the olive oil, tahini, lemon juice, and garlic. Process/blend on medium speed (speed 3 of a Vitamix blender) for 30 seconds until creamy.
• Add thawed edamame, salt, pepper, cumin, and cilantro or Italian Parsley.
• Process on medium-high speed until smooth. Stop the blender/food processor a few times if needed, scrape down the sides of the jug/bowl, and repeat. If using a blender, use the tamper attachment to push the mixture to the blade.
• If too thick to your liking, keep processing while adding some of the iced water gradually.
• I always add 3-4 tablespoons, but you can add more or less depending on how thick you like your edamame hummus. Stop when the texture fits your liking.

Storage

• Store the edamame hummus in the fridge in a sealed container for up to 4 days.

Serving

• Serve with a drizzle of olive oil, fresh herbs, and vegetable sticks to dip in.