Logan has been named one of the Most Influential Teens by Time Magazine and a James Beard Blended Burger Winner. Since becoming the 2014 MasterChef Junior champion he has become a rising star in the culinary world. He was named Southern Living‘s Best New Southern Cook and earned a spot on Fortune Magazine’s 18 Under 18 list; he’s also the youngest certified judge for the World Championship Barbecue Cooking Contest in Memphis, Tennessee, and the youngest chef to cook at the historic James Beard House in New York City. He has judged the International Young Chef Olympiad in India and has launched his first cook, “Logan’s Chef Notes and Half Baked Tales”, which won Gourmand’s Best in World for first cookbook. He has also given a TEDx talk on the “The Art of the Flavor”.
Serves: 4 to 6
1 lb. frozen edamame, shelled and unsalted
¼ cup lemon juice
3 tbsp. tahini
2 small garlic cloves, peeled
3 tsp. olive oil
6 tbsp. water
1½ tsp. kosher salt
¼ tsp. freshly ground black pepper
3 sprigs fresh parsley or cilantro
- Cook the edamame in boiling water until just tender, about 10 minutes. Strain.
- In a blender or food processor, blend edamame with remaining ingredients until smooth. (Hummus can be refrigerated and stored in an airtight container for up to 3 days.)
Serve with: pretzel chips and snap peas for dipping, plus homemade trail mix using your favorite unsalted nuts (like cashews, pine nuts), dried fruit (like cherries, mango pieces) and sunflower seeds
Prep time: 5 minutes
Cook time: 5 minutes