\u00c2\u00a0<\/p>\n
1 package (16 ounces) shelled, frozen edamame\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n 3 tablespoons tahini\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n 1\/4 cup olive oil\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n 3 tablespoons lemon juice\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n 1 large clove garlic, smashed\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n 1\/2 teaspoon salt\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n 1\/2 cup cold water\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n \u00c2\u00a0<\/span>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.\u00c2\u00a0 <\/span>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.<\/span><\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Yield: 8 servings<\/span><\/p>\n Calories: 170<\/span><\/p>\n Fat: 12g<\/span><\/p>\n Fiber: 3g<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 package (16 ounces) shelled, frozen edamame\u00c2\u00a0 3 tablespoons tahini\u00c2\u00a0 1\/4 cup olive oil\u00c2\u00a0 3 tablespoons lemon juice\u00c2\u00a0 1 large clove garlic, smashed\u00c2\u00a0 1\/2 teaspoon salt\u00c2\u00a0 1\/2 cup cold water\u00c2\u00a0 \u00c2\u00a0 \u00c2\u00a0In 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…<\/p>\n