by Caitlin Saniga
- 12-ounces frozen shelled edamame
- 2 cloves garlic, minced
- 1/2 cup packed cilantro leaves
- 1/4 cup tahini
- 1 teaspoon salt
- 1/2 cup water
- 1/4 cup fresh lime juice
- 3 tablespoon extra-virgin olive oil
Place the edamame in a small pot and cover with salted water. Bring to a boil and cook for 5 minutes. Strain the edamame and transfer it to the bowl of a food processor. Add the garlic, cilantro, tahini, and salt. Blend until chopped, then pour the water, lime juice, and olive oil through the intake of the food processor. Puree until smooth, adding more water to reach a desired consistency, if necessary.
Serve with crudites, tortilla chips, or pita.
Makes about 2 cups.
Recipe adapted from: AllRecipes.com