Middle Eastern Edamame Dip

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 1 1/8 cups edamame
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin (i used cumin seeds which were toasted lightly in a dry skillet first)
• 2 garlic cloves, peeled and chopped
• 1/4 cup fresh italian parsley (reduced from 1/2 cup)
• 3 tablespoons tahini (i tried roasted tahini)
• 3 tablespoons water (i used the cooking liquid from the edamame instead of water)
• 3 tablespoons fresh lemon juice (i used meyer lemon)
• olive oil
• sumac
• fresh parsley

Recipe

• 1 cook edamame according to package directions but *omit* the salt. i lightly boiled the edamame and [reserved] some of the cooking liquid.
• 2 place the olive oil, salt, cumin and garlic in a food processor. pulse 2-3 times.
• 3 add the edamame and the remaining ingredients. blend to desired consistency. if the mixture is too thick you can thin it with a little bit of the edamame cooking liquid. taste and adjust with more salt or lemon if needed.
• 4 we served the edamame dip with a light drizzle of olive oil on top followed by a sprinkle of sumac, a sprig of fresh parsley and accompanied by sesame pita crisps.