Emerald Edamame Spread
- 1 1/4 cups frozen shelled edamame
- 1 medium/large lime
- 2 tbsps chopped fresh parsley
- 2 green onions
- 1 clove garlic
- 6 tbsps olive oil
- salt and pepper to taste
Add 1 cup water to a small sauceplan and bring to a boil. Add edamame and after the water returns to a boil cook 15 seconds. Drain edamame in a sieve and let cool for 15 minutes.
Place cooled edamame in food processor bowl.
Zest and juice lime and add to edamame. Trim green onions and coarsely chop. Peel and chop garlic. Add both to edamame. Add olive oil, salt and pepper. Process until smooth. Add more olive oil if spread is to dry (it should have a creamy texture). Taste and adjust seasoning if desired.
Transfer spread to serving bowl. Serve with bread, pita chips or crackers (try gluten-free beet crackers for a great colour contrast). Makes 1 generous cup spread.