Name: Edamame Dip
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: about 3 1/2 cups
Ingredients: 4 corn tortillas, cut into wedges; 1/2 cup (125 milliliters) olive oil, plus more for brushing the tortillas; Kosher salt and freshly ground black pepper; 2 cups (500 milliliters) frozen edamame; 2 cups (500 milliliters) frozen chopped kale or 4 cups chopped fresh kale; 1 to 2 jalapeños, seeds removed and roughly chopped; 2 tablespoons chopped parsley; 3 garlic cloves, minced; 1 lemon, zested and juiced; 1/4 cup (60 milliliters) tahini; Crudités, such as carrots, cucumbers and celery

Directions

Special equipment:

a food processor or a high-powered blender

Heat the oven to 375 degrees F. Brush the tortillas lightly with oil and season to taste with salt. Bake until lightly golden, 10 to 12 minutes. Set aside to cool.
Bring a large pot of salted water to a boil over high heat. Add in the edamame, kale and jalapeño and cook until the kale and edamame are bright green and tender, 3 to 5 minutes. Drain and transfer to a food processor or a high-powered blender.
Add in the parsley, garlic, lemon zest, lemon juice and tahini and pulse to finely chop and combine. With the mixer running, slowly drizzle in the 1/2 cup olive oil and continue processing until it reaches a dippable consistency. If the mixture is a little thick and chunky, add in some water a splash at a time until it reaches your desired consistency.
Season to taste with salt and pepper. Serve with the tortillas and crudités.

Cook’s Note

The dip can be stored in a covered container in the fridge for up to 5 days.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.