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Lemony Edamame Dip

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“In '1,000 Vegan Recipes' by Robin Robertson”
2 1/2 cups

Ingredients Nutrition


  1. In a large saucepan of salted boiling water, cook the edamame until soft, about 10 minutes.
  2. During the last minute, add the peas; drain well and set aside.
  3. In a food processor, process the garlic and green onions until finely minced.
  4. Add the cooked edamame and peas, lemon juice, oil, salt, and cayenne; process until smooth.
  5. Add up to 1/2 cup water and process until smooth.
  6. Taste, adjusting seasonings if necessary.
  7. Transfer to a medium bowl and sprinkle with parsley.
  8. Serve right away or cover and refrigerate 1 hour to allow flavors to intensify.
  9. This dip is best if used on the same day that it is made.

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