- 2-3 pounds fresh edamame, shelled
- 2 teaspoons salt
- 4 cloves garlic, chopped
- 2 tablespoons olive oil, separated
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/4 cup water
- 5 ounces of fresh goat cheese
- Salt and pepper to taste
- 1 bag of plain pita chips
- 1 sliced cucumber
Bring a large pot of water to a boil. Add salt and edamame. Simmer for 5 minutes and then drain, adding them to a bowl of iced water immediately. When edamame have fallen to the bottom of the bowl, fish them out of the water and remove and discard their outer peel.
In a small skillet, heat 1 tablespoon of olive oil on medium and add the garlic. Cook until soft, not brown, about 3 to 4 minutes.
Place edamame, garlic, lemon zest, lemon juice, and water in food processor. Pulse until smooth. Stream in second tablespoon of olive oil while pureeing.
Move pureed mixture to a bowl and mix in goat cheese until well combined. Season with salt and pepper to taste.
Serve with pita chips and sliced cucumbers.
2 cups of dip, 12 servings
Recipe modified from Simply Recipes
Christina Manian is a nutrition volunteer at Dana-Farber and a student in the dietetics program at Boston University. Christina has a passion for cooking and believes that nutritious cooking is important for wellness.