Recipe by Marcus Samuelsson
1 (12-oz) package frozen shelled edamame
2 cloves garlic, minced
1/2 cup tahini
1/2 cup water
1/2 cup packed cilantro leaves
1/4 cup lemon juice
4 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon ground cumin
pinch cayenne pepper
- Place edamame into a large pot and cover with water; add salt to the water. Place over medium-low heat, bring to a simmer, and cook until tender, about 5 minutes; drain.
- In a small skillet, heat olive oil over low heat. Add garlic and let steep in oil for two minutes, then let cool.
- Place edamame, tahini, water, cilantro, lemon juice, olive oil with garlic, kosher salt, cumin, and cayenne pepper; blend until smooth.