Yield: 2-3 servings.
1 one-quarter sheet focaccia
32 oz. shelled edamame, thawed
4 oz. vegetable oil or grape seed oil
4 cloves garlic
2 Tbsp. tahini paste
1 bunch mint, stems removed
juice of 2 lemons
to taste, salt and pepper
as needed, water
as needed for garnish, edamame beans and chopped mint
Cut along short edge of the focaccia loaf to make the desired number of ½”-thick slices and set aside.
In a NSF-approved food processor fitted with blade attachment, add edamame, oil, garlic, tahini paste, mint and lemon. Puree until smooth, 8 to 10 minutes. Season with salt and pepper. Pulse until seasoning is well-incorporated, then add 1 Tbsp. water while processor is still running. Continue adding water 1 Tbsp. at a time until mixture reaches a smooth paste consistency. Transfer hummus to a food-safe container fitted with a lid; hold until service.
For plating presentation, spoon 3 oz. edamame hummus in serving bowl, garnish with 3 to 4 edamame beans, a drizzle of extra virgin olive oil and chopped mint. Serve with focaccia slices.