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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, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 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 Sliced cucumbers, celery, carrot sticks, olives, and pita bread/chips
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Robilin 2 years agowhere are the ingredient list? I need to know how much to use!
MrMikeMGM 3 years agoBest served immediately while still warm, but can be made ahead and refrigerated, covered, up to 1 day. If refrigerated, it will thicken and likely need to be thinned the the desired consistency with some warm water. [I posted this recipe.]