Edamame Tahini Creamy Dip

# Components:

→ 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 (approximately 1 large lemon)

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

05 - 2 cloves garlic, peeled

06 - 1/2 teaspoon ground cumin

07 - 1/2 teaspoon sea salt

08 - 2 to 4 tablespoons cold water, as needed

→ Garnish (optional)

09 - 1 tablespoon extra-virgin olive oil

10 - 1 tablespoon toasted sesame seeds

11 - Chopped fresh parsley

# Preparation steps:

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

02 - Place edamame, tahini, lemon juice, olive oil, garlic, cumin, and sea salt into a food processor. Blend until completely smooth, scraping down the sides as necessary.

03 - With the food processor running, gradually add cold water one tablespoon at a time until reaching the desired creamy texture.

04 - Sample the hummus and adjust lemon juice or salt as preferred.

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

06 - Enjoy the dip with pita chips, raw vegetables, or as a sandwich spread.

# Expert Advice:

01 -

It comes together in under 15 minutes, which means you can go from craving to serving faster than you'd think.
The green color alone makes people stop and ask what it is, then they taste it and suddenly it's gone.
It's naturally vegan and gluten-free without tasting like a compromise.

02 -

Don't skip cooling the edamame before blending or you'll end up with a warm, separated mess instead of silky creaminess.
The water goes in slowly for a reason—adding it all at once creates a texture that's hard to fix, so patience with that drizzle matters more than you'd expect.

03 -