Ingredients
1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
1/2 cup tahini
1/4-1/2 cup fresh lemon juice
3 tablespoons freshly grated lemon zest
2 cloves garlic, smashed
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
5 tablespoons extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
- Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
- In a food processor, puree the edamame, tahini, lemon jucie, lemon, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 3 tablespoons of the olive oil and mix until absorbed.
- Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.
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