Creamy Edamame Tahini Dip

# What You Need:

→ Edamame

01 - 2 cups shelled edamame (fresh or frozen)

→ Base & Flavorings

02 - 1/3 cup tahini (sesame paste)

03 - 1/4 cup freshly squeezed lemon juice (about 1 large lemon)

04 - 2-3 tablespoons extra-virgin olive oil, plus more for serving

05 - 2 cloves garlic, peeled

06 - 1/2 teaspoon ground cumin

07 - 1/2 teaspoon sea salt

08 - 2-4 tablespoons cold water (as needed)

→ Garnish

09 - 1 tablespoon extra-virgin olive oil

10 - 1 tablespoon toasted sesame seeds

11 - Chopped fresh parsley

# Directions:

01 - Bring a medium pot of water to a boil. Add the edamame and cook for 4-5 minutes (if frozen) or until tender. Drain and rinse under cold water to cool slightly.

02 - In a food processor, combine the edamame, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend until very smooth, pausing to scrape down the sides as needed.

03 - With the motor running, drizzle in cold water 1 tablespoon at a time until the hummus reaches your desired creamy consistency.

04 - Taste and adjust lemon juice or salt as needed.

05 - Transfer to a serving bowl. Drizzle with olive oil and sprinkle with sesame seeds and parsley if desired.

06 - Serve with pita chips, raw vegetables, or as a sandwich spread.

# Expert Advice:

01 -

It's ready in about 15 minutes, which means you can whip it up right before guests arrive without any stress.
The color alone gets people excited—that gorgeous green is a conversation starter, and it tastes even better than it looks.
It works everywhere: with crackers, veggies, pita, or spread thick on a sandwich like a creamy green sauce.

02 -

Don't skip rinsing the edamame after cooking or you'll end up with warm, starchy hummus instead of silky and cool.
Taste before serving because fresh edamame varieties can be slightly sweeter or earthier than others, which means your seasoning might need adjustment.

03 -