1 package (16 ounces) shelled, frozen edamame 

3 tablespoons tahini 

1/4 cup olive oil 

3 tablespoons lemon juice 

1 large clove garlic, smashed 

1/2 teaspoon salt 

1/2 cup cold water 

 

 In a large pot, bring 2 quarts of water to a rapid boil. Pour in the edamame. Return to a boil and cook for about 6 minutes, or until the beans are creamy inside and easy to smash with a fork. Drain the edamame and dunk in a large bowl of cold water, about 3 minutes. Drain when cool.  In a food processor fitted with a metal blade or in a blender, combine the edamame, tahini, oil, lemon juice, garlic, and salt. Pulse, scraping down the sides of the bowl occasionally, until the mixture is pureed smooth. Add cold water, a little at a time, until the mixture is creamy.

 

Yield: 8 servings

Calories: 170

Fat: 12g

Fiber: 3g