Umami Edamame Dip

• 1 bag shelled edamame, thawed
• 2 filets of anchovy, soaked in milk or not
• 1 large clove garlic
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh grated pecorino cheese + for garnish
• 1/4 cup fresh mint leaves
• 1/4 cup good green fruity olive oil
• 2 teaspoons white truffle oil
• flaky sea salt
• fresh ground pepper

1. Puree: edamame, garlic, anchovies, lemon, cheese, most of the mint (hold back a few choice leaves for garnish) well in food processor or blender till smooth
2. Add olive oil then truffle oil slowly while blade is running
3. Season to taste with salt & pepper
4. Garnish with drizzle olive oil, mint leaves pecorino curls, serve with pita chips & crudite
5. If you would like a more subtle garlic taste, you can use roasted or poached garlic, or you can sautee the beans w/ garlic & anchovies till warm for a warm dip, and hold in a fondue sort of dip holder.

shelled edamame, filets of anchovy, clove garlic, lemon juice, fresh grated pecorino cheese , fresh mint, good green, truffle oil, salt, fresh ground pepper

Taken from food52.com/recipes/3093-umami-edamame-dip (may not work)