Ingredients
1 pound frozen shelled edamame, thawed
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons tahini
2 medium garlic cloves, smashed
Coarse salt
Preparation
Steam edamame in a basket insert set over a pan of simmering water until tender, 8 to 10 minutes. Let cool completely.
Puree edamame, 3/4 cup water, lemon juice, tahini, garlic, and 1 tablespoon plus 1 teaspoon salt in a food processor until smooth (mixture will be slightly grainy). Transfer to a bowl, and refrigerate for at least 30 minutes.
