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4 cups water
2 teaspoons salt
2 cups frozen edamame
6 tablespoons olive oil
2 teaspoons minced garlic
3⁄4 teaspoon cumin
1⁄4 teaspoon ground coriander
1⁄2 teaspoon salt
2 tablespoons fresh lime juice
4 tablespoons finely chopped Italian parsley |
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Bring water and salt to a boil, add edamame and cook 3 minutes; drain but reserve water.
Heat olive oil in a pan, add garlic, sauté 2 minutes, then add cumin and ground coriander and cook 1 minute more.
In a food processor, combine edamame and garlic-oil mixture. Add salt and lime juice. Purée. Add 1 tablespoon of the cooking liquid if the dip is too thick and purée again. (Can add still more cooking liquid to get desired consistency.)
Transfer dip to a bowl and stir in parsley. Serve with pita wedges, crostini or crackers
Variation: Edamame-Goat Cheese Dip During the purée stage add 5 ounces of goat cheese at room temperature. Then stir in the parsley as above. This version is great served warm.
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