 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
In '1,000 Vegan Recipes' by Robin Robertson Ingredients:
1 1/4 cups shelled edamame (fresh or frozen) |
3/4 cup frozen peas |
1 garlic clove, crushed |
1 tablespoon chopped green onion |
2 tablespoons fresh lemon juice |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/4 teaspoon cayenne |
1/2 cup water |
2 tablespoons minced fresh parsley or 2 tablespoons cilantro, for garnish |
Directions:
1. In a large saucepan of salted boiling water, cook the edamame until soft, about 10 minutes.
2. During the last minute, add the peas; drain well and set aside.
3. In a food processor, process the garlic and green onions until finely minced.
4. Add the cooked edamame and peas, lemon juice, oil, salt, and cayenne; process until smooth.
5. Add up to 1/2 cup water and process until smooth.
6. Taste, adjusting seasonings if necessary.
7. Transfer to a medium bowl and sprinkle with parsley.
8. Serve right away or cover and refrigerate 1 hour to allow flavors to intensify.
9. This dip is best if used on the same day that it is made.
|
|