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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, May 2010
2 cups frozen shelled edamame, cooked according to package directions
¼ cup tahini
¼ cup water
1 lemon, zested and juiced
2 garlic cloves, minced
½ t. salt
1 t. cumin
¼ cup extra virgin olive oil
In food processor, purée edamame, tahini, water,
lemon zest and juice, garlic, salt, and cumin until
smooth. With motor running, slowly drizzle in olive oil;
mix until absorbed.
12 - 3 Tablespoon servings
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