One 12-ounce pkg frozen, shelled edamame
3-4 large cloves garlic
1/4 cup water
1/4 cup tahini
Zest from one lemon
Juice from one lemon
3/4 teaspoon Kosher salt
1/2 teaspoon cumin
1 tablespoon fresh cilantro or 1/2 teaspoon dried
1/8 teaspoon red pepper flakes
2 tablespoons chopped fresh flat-leaf parsley, divided
3 tablespoons olive oil
Boil the soybeans and whole garlic cloves in salted water for 4 minutes. Drain and rinse with cold water.
In a food processor (you can do this in the blender, but stop frequently to scrap down the sides), puree the edamame, garlic, water, tahini, zest, lemon juice, salt, cumin, cilantro, and pepper flakes and 1 tablespoon of the parsley until smooth. With motor running, slowly add in olive oil until combined.
Transfer to a serving dish and stir in the remaining tablespoon of parsley. Drizzle with a little more olive oil, if desired. Makes 10 servings of approx. 1/4 cup each.
Pairs Well With
Per Serving of Dip: Calories 119; Protein 6 g; Fat 9 g; Carbs 4 g; Sugar 0 g; Sodium 79 mg