Cook a 12-16 oz. bag of frozen edamame in their pods as directed on the package, then rinse the pods to cool them.

Shell the soybeans. Each individual bean also has a thin, transparent "skin" that you can leave on if you want your hummus to be "rustic" but we all know that "rustic" means you were lazy. Remove the skins. It takes a little bit of time and some dexterity, but what else are you going to do in front of the tv while watching Ozark for the 4th time?

Puree the shelled and skinned edamame in a food processor with about 1 Tbsp. lemon juice, 1 minced clove garlic, ½ c. water (chicken or vegetable stock will work too), and about 2 Tbsp. sesame oil. Salt and pepper to taste. Regular hummus also has tahini paste (sesame paste), but I didn't use it because sesame oil is good enough. Use more liquid to thin the hummus to desired consistency.

Yes, I know it looks like a ginormous serving of wasabi. Or green tea ice cream.

Serve the edamame hummus in a large bowl as a dip with chips, or you can get fancy and put little scoops on toasted flatbread, garnished with sesame seeds.