Middle Eastern Edamame Dip

• 1 1/8 cups edamame
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin (I used cumin seeds which were toasted lightly in a dry skillet first)
• 2 garlic cloves, peeled and chopped
• 1/4 cup fresh Italian parsley (reduced from 1/2 cup)
• 3 tablespoons tahini (I tried roasted tahini)
• 3 tablespoons water (I used the cooking liquid from the edamame instead of water)
• 3 tablespoons fresh lemon juice (I used Meyer lemon)
• Garnish
• olive oil
• sumac
• fresh parsley

1. Cook edamame according to package directions but *omit* the salt. I lightly boiled the edamame and reserved some of the cooking liquid.
2. Place the olive oil, salt, cumin and garlic in a food processor. PULSE 2-3 times.
3. Add the edamame and the remaining ingredients. Blend to desired consistency. If the mixture is too thick you can thin it with a little bit of the edamame cooking liquid. Taste and adjust with more salt or lemon if needed.
4. We served the edamame dip with a light drizzle of olive oil on top followed by a sprinkle of sumac, a sprig of fresh parsley and accompanied by Recipe #100777.

edamame, extra virgin olive oil, salt, ground cumin, garlic, fresh italian parsley, tahini, water, lemon juice, olive oil, sumac, parsley

Taken from www.food.com/recipe/middle-eastern-edamame-dip-500046 (may not work)