Edamame hummus with celery sticks

Ingredients

For 1 serving

• Edamame100 g
• Tahini5 g
• Extra virgin olive oil1 teaspoon
• Garlic1 clove
• Lemon juiceto taste
• Saltto taste
• Celery80 g

Contains: soy, sesame, celery,

Method

1. Bring a small pan of water to the boil over high heat, salt it and cook the shelled edamame for 4 minutes, until tender; drain and run them under cold water until cool, so they stay bright green.
2. Meanwhile peel the garlic clove and remove the green core if there is one, so the hummus isn't harsh.
3. Blend the edamame with the tahini, the oil, the garlic, the lemon juice, a pinch of salt and two spoonfuls of cold water, scraping down the sides now and then, until smooth; if it is too thick, add another splash of water.
4. Wash the celery, pull off the toughest strings and cut it into sticks about 8 cm long; serve them alongside the hummus.