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 thedford
on February 11, 2013
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I thought it was quite tasty. I like others, cut back on the oil.
I did not want the extra calories and I like the texture of it like this. I used leeks instead of garlic. I increased the lemon and added cilantro. Simple, easy, healthy and flavorful. Great along side eggs in the morning, nice snack and good with fish too.
By sweepeez
on January 20, 2013
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I agree, this was too bland, even after increasing the lemon juice and zest, garlic and salt. I think cayenne and/or cilantro would help. And yes, add scads more olive oil - remember, it's a GOOD fat.
By Theneuberts
Salt Lake City, UT
on October 27, 2012
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Great recipe! I prefer low fat, so I didn't use any olive oil at all. It has good flavor and texture. I'll definitely make this again.
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