PREP AND COOK TIME: 30 MINUTES
INGREDIENTS:
• 1-1⁄2 cups frozen shelled edamame
• 1 clove garlic, minced
• 1 tsp jalapeno with membrane removed, seeded, cut into chunks
• 1⁄2 cup cilantro sprigs
• 3 tbsp tahini
INGREDIENTS:
• 3 tbsp + 2 tsp freshly squeezed lemon juice
• 1 tsp grated lemon zest
• 1⁄2 tsp ground cumin
• 1⁄4 tsp ground coriander
• 1⁄4 + 1⁄8 tsp salt
• 1⁄8 tsp pepper
• 1 tbsp extra virgin olive oil
DIRECTIONS:
1. Fill a medium saucepan halfway with water and bring to a boil. Add edamame and cook for seven minutes or until tender. Reserve cooking water.
2. Fill a small bowl with ice water. Removed cooked edamame immediately and transfer to ice water to cook and retain bright colour.
3. Mince garlic and jalapeno in a food processor.
4. Drain edamame and add to food processor along with cilantro, tahini, lemon juice and zest, cumin, coriander, salt and pepper. Run for 30 seconds. Add up to 3 tablespoons of the reserved edamame cooking water and drizzle oil into mixture. Run for another 30 seconds.
5. Chill and serve with veggies for up to four days.
