- 2 cups cooked, shelled edamame (soybeans)
- 4 to 5 cloves garlic
- 3 tablespoons tahini
- 1/2 lemon, juiced, or to taste
- 1/3 cup extra virgin olive oil
- 1 teaspoon salt, or to taste
Combine all ingredients in a food processor and puree until smooth.
Serve drizzled with a little extra olive oil and accompanied by your favorite dippers such as olives, oil-cured tomatoes or crispy vegetables such as radishes and cucumbers.