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Makes
Serves: 8
Level
very easy
Prep Time
10
Total Time
15

Ingredients

2 cups
shelled frozen edamame
500 mL
1/4 cup
packed cilantro leaves
60 mL
3 tbsp
tahini paste
45 mL
1 tsp
lemon zest, divided
5 mL
3 tbsp
lemon juice
45 mL
1/4 cup
olive oil, divided
60 mL
2
cloves garlic, minced
1 tsp
ground cumin
5 mL
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL

Method

Step 1
Blanch edamame in boiling salted water 3 to 4 min. until tender; drain and rinse under cold water.
Step 2
Place edamame, cilantro, tahini paste, 1/2 tsp (2 mL) lemon zest, lemon juice, 3 tbsp (45 mL) olive oil, 1 tbsp (15 mL) water, garlic, cumin, salt and pepper in food processor; blitz to desired texture. Add additional tahini , lemon juice or water for a smoother dip, if desired. Transfer to serving bowl. Drizzle with remaining oil and sprinkle with remaining lemon zest. Store refrigerated in airtight container for up to 2 days.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (2 tbsp/30 mL):
Calories:
80
Fat:
6 g
Saturated Fat:
0.5 g
Carbs:
3 g
Sugar:
1 g
Protein:
3 g
Fiber:
1 g
Sodium:
70 mg