Middle Eastern Edamame Dip

Hummus but with edamame. Found in the Relish supplement and "adapated from 'Simply Soy' by the Soyfoods' Council."

• Ready In: 10 mins
• Serves: 8

Ingredients

• 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)

• Garnish

•  olive oil
•  sumac
•  fresh parsley

Directions

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 Recipe #100777.