If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: We eat a lot of hummus around our house. A while back, I decided to venture into dip/appetizer territory by using some different legumes. The edamame is perfect with a little garlic and fresh lemon.
This dip is great to have on hand for a quick snack or to take to the office to curb those munchies. I serve it with fresh cut carrots and celery; but, it would also go nicely with toasted pita. —ChezUs
- 16 ounces frozen edamame
- 3 small cloves of garlic
- 2 small meyer lemons, zested and juiced
- 1/2 cup good quality olive oil
- kosher salt, to taste
- sprinkle of sumac
- drizzle of olive oil
- Bring a large saucepan of water to a boil. Season with salt. Add the edamame and cook for 4 minutes over medium heat. Drain. Run cold water over the edamame for 3 minutes, to stop the cooking. Drain. Let dry for 30 minutes.
- In a food processor add the edamame, garlic, zest and juice from the lemons. Pulse until slightly smooth, about 2 minutes.
- With the food processor running, slowly add the olive oil and continue to beat until smooth and mixed.
- Put into a serving bowl, season to taste with the salt.
- Slightly drizzle a small amount of olive oil over the top and sprinkle with a little sumac.
- Serve. Eat.
- This recipe was entered in the contest for Your Best Dip