2 cups Seapoint Farms Shelled Edamame, cooked and cooled
2 tbsp tahini
1 handful fresh spinach
3 tbsp fresh lemon juice
1 tbsp nutritional yeast
6-8 tbsp water
¾ tsp salt
½ tsp garlic powder
¼ tsp onion powder
¼ tsp cumin
Instructions
In a food processor, add all ingredients and blend until smooth. Start with 6 tbsp water, add up to 8 tbsp if thinner consistency desired.
To get an extra creamy texture, finish the blending in a high-speed blender. Enjoy this edamame hummus with pita chips or veggies!
Spicy Edamame Dip
Ingredients
12 oz. bag of Seapoint Farms Shelled Edamame
4 large garlic cloves, unpeeled
11/4 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cayenne
1/4 teaspoon ground cumin
6 Tablespoons olive oil
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro, plus a few sprigs for garnish
Instructions
Roast the garlic in an un-greased skillet over medium heat, turning frequently until softened about 15 minutes. Cool and peel skins. Boil the edamame in salted water for 4 to 5 minutes. Drain edamame and cool to room temperature. Place peeled garlic into a blender or food processor with the motor running to coarsely chop it. Add the drained edamame, salt and spices. Add 1/2 to 3/4 cup of the cooking water and process until it becomes a smooth puree. Add EVOO, lime juice and cilantro; pulse to combine; spoon into a serving dish. Serve at room temperature with chips, or cut veggies for a low carb alternative. ENJOY!
