This edamame dip is so quick to prepare and it is a great source of protein. I served mine on some toasted whole grain toast with a runny egg on top. You can also serve this with pita chips, crackers, or raw veggies. It has a slight kick to it due to the cayenne pepper but I think that gave it some flavor.
Tangy Edamame Dip
Makes 2 cups.
1 lb. bag of frozen shelled edamame
2-3 garlic cloves, peeled
3 tablespoons lemon juice
2 tablespoons water
3 tablespoons olive oil
1 teaspoon salt
1/8- ¼ teaspoon cayenne pepper (I used ¼)
To garnish: olive oil, paprika, lemon zest
Defrost the edamame by leaving out for an hour or two, or by defrosting according to your microwave’s directions.
Place all ingredients into a food processor and process until smooth and there are no large pieces of edamame. You will need to scrape down the sides a few times as you go.
Possible substitutes: Lima beans or peas for the edamame.
