Middle Eastern Edamame Dip - cooking recipe

Ingredients

1 1/8 cups edamame
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin (I used cumin seeds which were toasted lightly in a dry skillet first)
2 garlic cloves, peeled and chopped
1/4 cup fresh Italian parsley (reduced from 1/2 cup)
3 tablespoons tahini (I tried roasted tahini)
3 tablespoons water (I used the cooking liquid from the edamame instead of water)
3 tablespoons fresh lemon juice (I used Meyer lemon)
Garnish
olive oil
sumac
fresh parsley

Preparation

Cook edamame according to package directions but *omit* the salt. I lightly boiled the edamame and [reserved] some of the cooking liquid.
Place the olive oil, salt, cumin and garlic in a food processor. PULSE 2-3 times.
Add the edamame and the remaining ingredients. Blend to desired consistency. If the mixture is too thick you can thin it with a little bit of the edamame cooking liquid. Taste and adjust with more salt or lemon if needed.
We served the edamame dip with a light drizzle of olive oil on top followed by a sprinkle of sumac, a sprig of fresh parsley and accompanied by Recipe #100777.