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f you love edamame this is for you! It has that great silky hummus feel in a fresh new way. Super good for us, filling with some Revival Baked Soy Chips, and even kids who won't eat veggies will inhale this stuff! (The carbs are GOOD ones.) I've figured the stats for dip alone or for ¼ cup dip and 1 bag of soy chips....the PERFECT lunch! (Tahini is sesame paste that is usually found in any grocery store by the peanut butter or the ethnic foods.)
- One 12-ounce package frozen, shelled edamame
- 3 garlic cloves
- ¼ cup tahini - sesame paste
- Zest and juice of one lemon
- ¾ teaspoon Kosher salt
- ½ teaspoon cumin
- ⅛ teaspoon red pepper flakes
- 2 tablespoons chopped flat-leaf parsley
- 3 tablespoons olive oil
- Simmer the soybeans and garlic cloves in salted water until just tender, 4 to 6 minutes. Drain, rinse with cold water, and drain again. Set aside.
- Puree the edamame, garlic, tahini, lemon zest and juice, salt, cumin, pepper flakes and 1 tablespoon parsley in a food processor until smooth. With motor running, slowly add olive oil until silky in texture.
- Transfer to serving dish and garnish with remaining parsley. Drizzle with a little more olive oil, if desired.
Serving size: Serves 10