Yield: 2 1/2 cups
- 1 clove garlic
- 1 16 ounce bag thawed shelled edamame
- 1/4 cup plus 2 tbsp EVOO
- 3 tablespoons fresh lemon juice
- 3 tablespoons tahini
- Using food processor, chop garlic. Add edamame, EVOO, 1/4 cup water, lemon juice and tahini; puree. Season generously with salt. Serve with pita chips or veggies.