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Middle Eastern Edamame Dip

Middle Eastern Edamame Dip

Cooking Time

Preparation Time : 10

Cook Time : 0

Total Time : 10


Serves 8

  • 1 1⁄8 cups edamame

  • 1tablespoon 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)

  • 3tablespoons tahini (I tried roasted tahini)

  • 3tablespoons water (I used the cooking liquid from the edamame instead of water)

  • 3tablespoons fresh lemon juice (I used Meyer lemon)

  • olive oil

  • sumac

  • fresh parsley


  • 01

    Cook edamame according to package directions but *omit* the salt. I lightly boiled the edamame and [reserved] some of the cooking liquid.

  • 02

    Place the olive oil, salt, cumin and garlic in a food processor. PULSE 2-3 times.

  • 03

    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.

  • 04

    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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