2tbspfresh herbscoarsely chopped (optional—I used rosemary, thyme, and basil)
2tbspolive oiladd more if you like your hummus creamier
saltto taste (I used ¼ tsp)
Combine edamame, tahini, lemon juice, garlic, and herbs in food processor.
Process until smooth.
Drizzle olive oil through feed tube, continuing to process until oil is fully incorporated.
Season with salt to taste and serve.
My husband and I had a disagreement over this hummus; I liked using 3 tablespoons of lemon juice, while he thought it was too lemony like that. So if you want your edamame hummus extra lemony, add another tablespoon of lemon juice.