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Preparation Time : 10
Cook Time : 0
Total Time : 10
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)
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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