Steps
- Simmer 1½ cups of frozen shelled edamame in boiling water for 4-6 minutes, until hot. Drain and cool on a plate for at least 5 minutes.
- Process ⅓ cup of tahini, ⅓ cup of lemon juice, 3 tablespoons of olive oil, 1 medium chopped garlic clove, and ½ teaspoon of sea salt for 1½ minutes. Scrape down the bowl.
- Add ½ cup of lightly packed cilantro leaves and blend for 1 minute. Add half the edamame and half of 4 tablespoons of water; process for 1 minute.
- Add the remaining edamame and water. Process for 1-2 minutes, until thick and smooth. Season with salt, spoon into a bowl, and finish with a little olive oil and cilantro.