Edamame Dip

• 16 ounces frozen edamame
• 3 small cloves of garlic
• 2 small meyer lemons, zested and juiced
• 1/2 cup good quality olive oil
• kosher salt, to taste
• sprinkle of sumac
• drizzle of olive oil

1. 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.
2. In a food processor add the edamame, garlic, zest and juice from the lemons. Pulse until slightly smooth, about 2 minutes.
3. With the food processor running, slowly add the olive oil and continue to beat until smooth and mixed.
4. Put into a serving bowl, season to taste with the salt.
5. Slightly drizzle a small amount of olive oil over the top and sprinkle with a little sumac.
6. Serve. Eat.

edamame, garlic, lemons, olive oil, kosher salt, sumac, drizzle of olive oil

Taken from food52.com/recipes/8977-edamame-dip (may not work)