Yield: about 1 cup
This tasty dip is a nice substitute for hummus and is perfect with chips, crudités or as a spread for sandwiches.
In a large saucepan of boiling, salted water, cook edamame until tender, about 5 minutes. Drain and run under cold water to retain the bright green color.
In a food processor, blend edamame, garlic, lemon juice, sesame oil and 1/4 cup water until smooth. While the machine is running, drizzle in olive oil, adding more water if needed to reach the desired consistency. Season with salt and pepper.
For a more hummus-like variation, substitute 1/4 cup tahini for the sesame oil.
Serve with vegetables, sweet potato chips or pita chips.