At the farmers market this weekend many people walked into our stand, first commented on our gorgeous tomatoes and then stared somewhat confused at our edamame bunches. I wasn’t sure what to make of them at first either, but I quickly realized they make a great snack food. They are great steamed with soy sauce, but also make a great dip!
- 1 and 1/2 cups shelled edamame
- 1/4 cup tahini
- 1/4 cup water
- 1/2 teaspoon freshly grated lemon zest
- 1 lemon (about 3 tablespoons), juiced
- 1 clove garlic, smashed
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, and cumin until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day. Great served with Serenbe Farms cucumbers and homemade pita chips.