MIDDLE EASTERN EDAMAME DIP

Middle Eastern Edamame Dip image

Hummus but with edamame. Found in the Relish supplement and "adapated from 'Simply Soy' by the Soyfoods' Council."

Provided by COOKGIRl

Categories Soy/Tofu

Time 10m

Yield 8 serving(s)

Number Of Ingredients 12

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Ingredients

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
sumac
fresh parsley

Steps:

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.

*** Explore more Middle Eastern Edamame Dip Recipes »

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