Try this twist on a hummus dip brought to us by Lisa of Lisa Corrado Nutrition. The bright, fresh flavor goes great with sliced veggies. Note: this is a recipe you will want to serve right away or store it in the refrigerator just for a day at the most.
8 ounces frozen shelled edamame
¼ cup tahini
¼ cup water
½ teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
¾ teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon ground coriander
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Boil the edamame in salted water for 4 to 5 minutes; or microwave, covered, for 2 to 3 minutes.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve immediately, or refrigerate, covered, up to 1 day.