Incredibly Edible Edamame Dip

Weekly Recipe: 
NonWeekly
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MAKES 2 1/2 CUPS

3 tablespoons cold-pressed extra-virgin olive oil

2 cups shelled raw edamame beans

2 cups loosely packed baby spinach

¼ cup freshly squeezed lemon juice

3 tablespoons tahini

1 ½ tablespoons finely chopped onion (yellow, white, or Vidalia is good, but not red)

2 cloves garlic, minced

¼ teaspoon ground cumin

¼ teaspoon red pepper flakes

1 teaspoon natural salt

2 tablespoons sesame seeds (optional)

¼ cup finely chopped flat-leaf parsley (optional)

You will need a high-speed blender or food processor. Toss the oil, edamame, spinach, lemon juice, tahini, onion, garlic, cumin, pepper flakes, and salt into your machine and blend on high or process for approximately 2 minutes, until smooth and creamy. Stop the machine periodically and scrape down the sides of the container to fully incorporate the ingredients. A food processor will give the mixture a coarse consistency, which some people prefer. Tweak flavors to taste. (You may like more lemon juice, garlic, pepper flakes, or salt.) Serve topped with the sesame seeds and parsley, or spread it on sandwiches or wraps. Source: The Blender Girl