There are lots of recipes for edamame hummus, but this is what I did: Boiled 600 g of shell-on edamame for 10 minutes. (It would be easier to use shelled edamame, but I used what I had on hand.) Drained and rinsed with cold water. Blended a raw clove of garlic in my food processor. Slipped off the shells and put the beans in the food processor. Added a bit of olive oil and some lemon juice. Blended until chopped. Added some water, a lot of tahini, and some salt. Continued blending. Tasted and added more salt, more tahini, and 6 cloves of roasted garlic. Blended on high for a minute until it was really smooth and creamy. Refrigerated overnight and brought on a picnic to serve with these crackers.
Incidentally, I used some tahini that I bought before I started my budget, but after run out I’m going to make my own.