In a small saucepan, bring 4 cups of water to a boil. Add the shelled edamame and cook for 5 minutes. Drain and rinse to cool the edamame. Add the edamame and remaining ingredients to a food processor and process until smooth. Place the edamame hummus in an airtight container and let sit in the refrigerator for 24 hours before serving for best flavor. Hummus will keep for up to 2 weeks in the refrigerator. Serve with rice crackers and baby carrots, if desired.
Recipe by Karman Meyer, RDN, LDN