10 min prepServes 4 people
Ingredients:
- 1 cup frozen shelled edamame
- 1 cup frozen peas
- 1/3 cup tahini
- 3 tbsp fresh lemon juice
- 2 garlic cloves, roughly chopped
- 1 tsp cumin
- 3 tbsp water
- 3/4 tsp salt
- 2 tbsp olive oil
- Wellington Cracked Pepper Water Crackers
Directions
- Bring a medium pot of salted water to a boil. Add the edamame and cook just until tender, 3 to 5 minutes. Remove the edamame to a colander. Return the water to a boil, add the peas, and cook just until tender, about 1 minute. Transfer the peas to the colander with the edamame to drain.
- In the bowl of a food processor, pulse together the edamame, peas, tahini, lemon juice, garlic, cumin, water and salt until smooth, scraping down the sides of the bowl as needed.
- With the motor running, drizzle in the olive oil and continue processing until the mixture is a smooth pureé. Taste the dip and season with additional salt and pepper. Transfer the dip to a bowl, top with dry or fresh parsley and serve immediately with Wellington Cracked Pepper Water Crackers.