Ingredients

• 100 g cooked, shelled edamame

• 80 g blanched kale (squeezed dry)

• 10 g capers

• 1/2 teaspoon salt

• 5 tablespoons extra virgin olive oil

• 2 1/2 tablespoons fresh lemon juice

  
  

Instructions

1. Prep the kale

   • Rinse the kale and remove the thick stems.

   • Bring a big pot of water to a boil, toss the kale in, and blanch it for about 20 seconds.

   • Drain, cool it down with cold drinking water, and squeeze out as much water as you can.

   • Chop the kale into small pieces.

   
   

2. Blend everything

   • Add the edamame and kale to a food processor.

   • Slowly pour in the olive oil and add the salt.

   • Blend until it gets smooth.

   • Add the lemon juice and blend for another minute or two until creamy.

   
   

3. Finish it up

   • Transfer the hummus to a bowl.

   • Stir in the capers.

   • Drizzle a little extra olive oil on top before serving.

   
   

* Check out the video (by Jodee Chen).

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