by ChezUs
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my 14 recipes »
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ChezUs's Notes:
Expand16 ounces frozen edamame Ask a question about this ingredient
3 small cloves of garlic Ask a question about this ingredient
2 small meyer lemons, zested and juiced Ask a question about this ingredient
1/2 cup good quality olive oil Ask a question about this ingredient
kosher salt, to taste Ask a question about this ingredient
sprinkle of sumac Ask a question about this ingredient
drizzle of olive oil Ask a question about this ingredient
Bring a large saucepan of water to a boil. Season with salt. Add the edamame and cook for 4 minutes over medium heat. Drain. Run cold water over the edamame for 3 minutes, to stop the cooking. Drain. Let dry for 30 minutes.
Ask a question about this stepIn a food processor add the edamame, garlic, zest and juice from the lemons. Pulse until slightly smooth, about 2 minutes.
Ask a question about this stepWith the food processor running, slowly add the olive oil and continue to beat until smooth and mixed.
Ask a question about this stepPut into a serving bowl, season to taste with the salt.
Ask a question about this stepSlightly drizzle a small amount of olive oil over the top and sprinkle with a little sumac.
Ask a question about this stepServe. Eat.
Ask a question about this stepGREAT idea!! Really love this and will try it soon!! Thanks-
Never thought about making dip out of edamame. Will try it - thanks!
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
Yes, I had never thought of using edamame instead of chickpeas; but the texture and flavor are really fantastic. I am experimenting with some new flavors to add into the mix. Stay tuned!