Middle Eastern Edamame Dip
photo by FLKeysJen
- Ready In:
- 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
- fresh parsley
- 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.
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