Lemony Edamame Dip

• 1 14 cups shelled edamame (fresh or frozen)
• 34 cup frozen peas
• 1 garlic clove, crushed
• 1 tablespoon chopped green onion
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 12 teaspoon salt
• 14 teaspoon cayenne
• 12 cup water
• 2 tablespoons minced fresh parsley or 2 tablespoons cilantro, for garnish

1. In a large saucepan of salted boiling water, cook the edamame until soft, about 10 minutes.
2. During the last minute, add the peas; drain well and set aside.
3. In a food processor, process the garlic and green onions until finely minced.
4. Add the cooked edamame and peas, lemon juice, oil, salt, and cayenne; process until smooth.
5. Add up to 1/2 cup water and process until smooth.
6. Taste, adjusting seasonings if necessary.
7. Transfer to a medium bowl and sprinkle with parsley.
8. Serve right away or cover and refrigerate 1 hour to allow flavors to intensify.
9. This dip is best if used on the same day that it is made.

frozen peas, garlic, green onion, lemon juice, olive oil, salt, cayenne, water, parsley

Taken from www.food.com/recipe/lemony-edamame-dip-410352 (may not work)