1 ½ cup pound frozen shelled mukimame or edamame soybeans (recipe used mukimame)
Kosher salt to taste
ParmCrisps (recipe used Italian Herb)
Place chia seeds in a small mixing bowl. Add lemon juice and water. Set aside.
In a medium sauce pan boil the soybeans in salted water for 5 minutes. Drain water.
In a food processor, puree the soybeans, coriander leaves, parsley leaves, garlic, turmeric, salt, tahini, lemon zest, juice and water with chia seeds until smooth. Slowly drizzle in the olive oil and mix until absorbed.
Transfer mukimame hummus to mixing bowl and serve with ParmCrisps. Enjoy!