If you love edamame this is for you! It has that great silky hummus feel in a fresh new way. Super good for us, filling with some Revival Baked Soy Chips, and even kids who won’t eat veggies will inhale this stuff! (The carbs are GOOD ones.) I’ve figured the stats for dip alone or for 1/4 cup dip and 1 bag of soy chips….the PERFECT lunch!
(Tahini is sesame paste that is usually found in any grocery store by the peanut butter or the ethnic foods.)
One 12-ounce pkg frozen, shelled edamame
3-4 large cloves garlic
1/4 cup water
1/4 cup tahini
Zest from one lemon
Juice from one lemon
3/4 teaspoon Kosher salt
1/2 teaspoon cumin
1 tablespoon chopped cilantro
1/8 teaspoon red pepper flakes
2 tablespoons chopped fresh flat-leaf parsley, divided
3 tablespoons olive oil
Boil the soybeans and whole garlic cloves in salted water for 4 minutes. Drain and rinse with cold water.
In a food processor (you can do this in the blender, but stop frequently to scrap down the sides), puree the edamame, garlic, water, tahini, zest, lemon juice, salt, cumin, cilantro, and pepper flakes and 1 tablespoon of the parsley until smooth. With motor running, slowly add in olive oil until combined.
Transfer to a serving dish and stir in the remaining tablespoon of parsley. Drizzle with a little more olive oil, if desired. Makes 10 servings of approx. 1/4 cup each.
Per Serving of Dip: Calories 119; Protein 6 g; Fat 9 g; Carbs 4 g; Sugar 0 g; Sodium 79 mg