Edamame and pomegranate hummus by Hubert Cormier

Ingredients

• 2 cups of boiled and drained edamame
• 3 tablespoon of water
• 2 cloves of garlic, in purée
• ⅓ cup (175g) of natural Greek yoghurt
• Juice of 1 lemon
• 2 teaspoons of sesame oil
• A pinch of salt
• ½ cup of pomegranate seeds
• 3 tablespoon of sesame seeds (optional)

Preparation

1. In a food processor, puree all the ingredients (except the pomegranate and sesame seeds). With the motor running, slowly drizzle in 2 teaspoons of the sesame oil and mix until absorbed.
2. Transfer into a bowl and stir in the pomegranate and sesame seeds.