Skip to Content
Prep Time
10 mins
Total Time
15 mins
Serves
8

Ingredients

2 cups
shelled frozen edamame
500 mL
1/4 cup
packed cilantro leaves
60 mL
3 tbsp
tahini paste
45 mL
1 tsp
lemon zest, divided
5 mL
3 tbsp
lemon juice
45 mL
1/4 cup
olive oil, divided
60 mL
2
cloves garlic, minced
1 tsp
ground cumin
5 mL
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL

Directions

Step 1
Blanch edamame in boiling salted water 3 to 4 min. until tender; drain and rinse under cold water.
Step 2
Place edamame, cilantro, tahini paste, 1/2 tsp (2 mL) lemon zest, lemon juice, 3 tbsp (45 mL) olive oil, 1 tbsp (15 mL) water, garlic, cumin, salt and pepper in food processor; blitz to desired texture. Add additional tahini , lemon juice or water for a smoother dip, if desired. Transfer to serving bowl. Drizzle with remaining oil and sprinkle with remaining lemon zest. Store refrigerated in airtight container for up to 2 days.

Tip

Serve with Sobeys appetizers such as Sensations by Compliments Korean-Inspired Pork Potstickers
× You have already rated this item.

Nutrition Facts

Nutrition Description:
Per serving (2 tbsp/30 mL):
Calories:
80
Fat:
6
Carbs:
3
Fibre:
1
Sugar:
1
Protein:
3
Sodium:
70 mg