Ingredients:
- 8 0z. frozen Organic Shelled Edamame, about 1 ½ cups
- ¼ cup Tahini (sesame-seed paste)
- ¼ cup water
- ½ teaspoon freshly grated lemon zest
- 1 lemon (about 3 tablespoons), juiced
- 1 clove garlic, smashed
- ¾ teaspoon Kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon chili flakes (if you like it spicy)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped, fresh flat-leaf parsley
- Suggested serving: Sliced vegetables and/or baked pita chips
Instructions:
- Boil the beans in salted water for 4 to 5 minutes. Drain.
- In a food processor, puree the Edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, coriander, and chili flakes (optional) until smooth.
- With the motor running, slowly drizzle in 2 tablespoons of olive oil and mix until absorbed.
- Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve, or refrigerate, covered, up to 3 days.