Edamame Hummus

Why don't we make hummus more often?  A question we would often ask at our son's bike races.  We needed fast, fast food, full of energy and enough substance to sustain you.  It takes just minutes to make, it travels well, and you can prepare so many varieties, you'll never get tired of the same old thing.

To be precise, hummus is really the term for a chick pea and sesame butter (tahini) purée originating in the Middle East.  But you can assemble the same basic preparation with most any bean, including edamame.  You can also vary the tahini with other butters such as peanut or almond.  Be inventive and don't be left empty-handed in times of fast-food need!
12 oz frozen shelled edamame
2 cloves garlic
3 Tbsp peanut butter
Juice of 1 lime
2-3 Tbsp soy or almond milk, or water
1/2 tsp cumin
1/4 tsp ground coriander
1/8 tsp cayenne pepper
Palmful cilantro leaves
1/2 tsp salt

Boil the edamame in a few cups of water for 5 minutes. Drain and immerse in cold water to cool. Drain well.  Place the garlic in a food processor and pulse to mince well.

Add the remaining ingredients and processes until very smooth, scraping down the sides of the bowl from time to time. Add more water as needed to form the consistency you like.

Tip into serving bowl and serve with your favorite dippers.

Makes about 2 cups.