½ lb. frozen shelled edamame (green soy beans), about 1½ cups
¼ cup tahini
¼ cup water
½ teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
½ tsp kosher salt
½ tsp ground cumin
¼ tsp ground coriander
3 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh flat-leaf parsley or cilantro
Suggested serving: Sliced cucumbers, celery, and olives
Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.
Recipe courtesy of Nela McHugh of Simply for Life