Middle Eastern Edamame Dip

Name: Middle Eastern Edamame Dip
Prep time: 10 min
Total time: 10 min
Yield: 8 serving(s)
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); olive oil; sumac; fresh parsley

Submitted by COOKGIRl

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

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photo by FLKeysJen

Ready In:: 10mins
Ingredients:: 12
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

Cook edamame according to package directions but *omit* the salt. I lightly boiled the edamame and [reserved] some of the cooking liquid.
Place the olive oil, salt, cumin and garlic in a food processor. PULSE 2-3 times.
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.
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.