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Middle Eastern Edamame Dip

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Ingredients

Adjust Servings:

	1 1/8 cups edamame
	1 tablespoon extra virgin olive oil
	1/2 teaspoon salt
	1/2 teaspoon ground cumin (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 (used the cooking liquid from the edamame instead of water)
	3 tablespoons fresh lemon juice (used meyer lemon)

	olive oil
	sumac
	fresh parsley

Nutritional information

103.4

Calories

62 g

Calories From Fat

6.9 g

Total Fat

0.9 g

Saturated Fat

0 mg

Cholesterol

156.6 mg

Sodium

6.3 g

Carbs

2.1 g

Dietary Fiber

0.2 g

Sugars

5.8 g

Protein

58g

Serving Size

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Middle Eastern Edamame Dip

Name: Middle Eastern Edamame Dip
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: : 1 1/8; : 1; : 1/2; : 1/2; : 2; : 1/4; : 3; : 3; : 3

Features:

Cuisine:

American

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

30 min
Serves 8
Easy

Ingredients

1 1/8
1
1/2
1/2
2
1/4
3
3
3

Directions

Middle Eastern Edamame Dip, Hummus but with edamame Found in the Relish supplement and adapated from ‘Simply Soy’ by the Soyfoods’ Council , Pretty alternative to hummus! Worked well as a spread on pitas filled with veggies for my lunchbox

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Steps

1 Done	Cook Edamame According to Package Directions but omit the Salt. I Lightly Boiled the Edamame and [reserved] Some of the Cooking Liquid.
2 Done	Place the Olive Oil, Salt, Cumin and Garlic in a Food Processor. Pulse 2-3 Times.
3 Done	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.
4 Done	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.