This recipe comes from Martha Stewart's Everyday Food (March 2006).
Ingredients
coarse salt and ground pepper
2 cups shelled edamame
3 large garlic cloves, peeled
1 teaspoon grated lemon zest
1 to 2 tablespoons fresh lemon juice
1 teaspoon olive oil
radishes (or other vegetables) and rice crackers, for serving
Directions
1. In a medium saucepan of boiling salted water, cook the edamame and garlic until edamame are tender, about 5 minutes. Drain.
2. In a food processor, puree edamame, garlic, lemon zest and juice, oil, and 1/2 cup water until very smooth, about 2 minutes, scraping down sides of bowl. If needed, thin by adding water one tablespoon at a time. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Refrigerate for at least 30 minutes or up to 1 day. (If needed, add additional water.) Serve with radishes and crackers.
coarse salt and ground pepper
2 cups shelled edamame
3 large garlic cloves, peeled
1 teaspoon grated lemon zest
1 to 2 tablespoons fresh lemon juice
1 teaspoon olive oil
radishes (or other vegetables) and rice crackers, for serving
Directions
1. In a medium saucepan of boiling salted water, cook the edamame and garlic until edamame are tender, about 5 minutes. Drain.
2. In a food processor, puree edamame, garlic, lemon zest and juice, oil, and 1/2 cup water until very smooth, about 2 minutes, scraping down sides of bowl. If needed, thin by adding water one tablespoon at a time. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Refrigerate for at least 30 minutes or up to 1 day. (If needed, add additional water.) Serve with radishes and crackers.
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