How often do you throw away excess fresh ingredients?  I feel like I am constantly finding a half used, wilted bunch of cilantro in the vegetable drawer at the end of the week.  As such, I am trying to find ways to use all of my produce.  It has gone so far that I am brainstorming ways to use my carrot tops, but thankfully I have a few more days before I need to use this bunch.

Last week I received a bunch of curly leaf parsley in our CSA box, and it went unused.  Today on my way to the store I checked our CSA’s website to see what I would be receiving, and curly leaf parsley was there haunting me again.  I decided I would make a Chimichurri sauce and put it over grilled tofu.  So I get to work to find out that the CSA site hadn’t been updated and instead I had received a bunch of cilantro! PLANS RUINED.  Story of my life.

I would normally make salsa, or something latin- but I figured I should try something new.  We also had some frozen edamame that wasn’t getting any action in the freezer, so I decided to use that as well.  Cilantro Edamame Hummus it is, and seriously it is so tasty.  I very loosely followed a traditional hummus recipe, and reduced the tahini as it can get a little overwhelming.  You could definitely add more if you want that to be the bold flavor.  This is a great dip on its own with vegetables, but you could also use it as a spread on a sandwich.