Ingredients
- 1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
- 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 teaspooon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- Suggested serving: Sliced cucumbers, celery, and olives
Directions
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, cumin, and coriander 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.
Per Tablespoon (recipe yields 20 tbsp)
Calories: 52
Total Fat: 4 grams
Saturated Fat: 0.5 grams
Protein: 2 grams
Total carbohydrates: 2 grams
Sugar: 0 grams
Fiber: 1 gram
Cholesterol: 0 milligrams
Sodium: 80 milligrams



















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By k_nielson_12844640
Rock Springs, 90
on December 11, 2011
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This was very good! Much better than I expected. Perfect snack.
By lachicuela
on February 04, 2011
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i decreased the oil to 1 teaspoon, the tahini to 1/8 cup, increased the cumin and coriander to taste, and added cayenne pepper. it's easy. a very tasty recipe! will make again.
By CarolannW
Fremont, 29
on August 18, 2010
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Not only do I get asked for this recipe all the time, but my 18 month old would eat this by the spoonful if I let her. It is a great way to get her to eat more vegetables.
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