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
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Ingredients
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16 ounces
frozen edamame
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3
small cloves of garlic
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2
small meyer lemons, zested and juiced
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1/2
cup good quality olive oil
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kosher salt, to taste
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sprinkle of sumac
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drizzle of olive oil
Directions
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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.
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In a food processor add the edamame, garlic, zest and juice from the lemons. Pulse until slightly smooth, about 2 minutes.
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With the food processor running, slowly add the olive oil and continue to beat until smooth and mixed.
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Put into a serving bowl, season to taste with the salt.
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Slightly drizzle a small amount of olive oil over the top and sprinkle with a little sumac.
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Serve. Eat.
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