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Herbed Edamame Spread




Source of Recipe


cooking club


List of Ingredients




1 (12-oz.) pkg. frozen shelled edamame beans, thawed*
4 garlic cloves, crushed
2 tablespoons extra-virgin olive oil
4 teaspoons lemon juice
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill



Recipe



1. Cook edamame and garlic in large saucepan of boiling salted water 10 minutes or until tender. Remove from heat; let beans and garlic cool in water.

2. Reserve about 1/4 cup of the cooking liquid; drain beans and garlic. Place beans and garlic in food processor. Add olive oil, lemon juice, cumin, salt, red pepper and black pepper; process until smooth. Place in medium bowl. Stir in mint, cilantro and dill. If spread seems thick, thin with a bit of the reserved cooking liquid. (Spread can be made up to 4 days ahead. Cover and refrigerate.)