Crudités with Minty Edamame Tahini Dip

Want a refresher on how to make this?

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Makes 1 pint | Prep: 15 min

INGREDIENTS

• 12 oz shelled edamame beans

• 2 cloves garlic

• 1/2 cup picked mint leaves

• 1/4 cup olive oil

• 1/4 cup tahini

• 1/4 cup cold water

• juice and zest from 1 lemon

• salt, pepper and Korean chili flake to taste

• assortment of veggies for dipping (carrot, cucumber, endive, snap peas etc.)

INSTRUCTIONS

Prepare your edamame

Bring 2 quarts of salted water to a rolling boil over high heat, then add the shelled edamame and cook for 3-4 minutes or just until they are soft, but not mushy.

Drain them and run them under cold water to stop the cooking process.

For an extra smooth dip, remove the outer casing of the beans and discard. This takes some time and effort but renders a super smooth, velvety dip in the end. Feel free to skip this step for a quicker process.

Make your Dip

Place all the ingredients into a food processor and blend until smooth. If it’s a bit thick for your liking, add a touch more water. Adjust with salt and pepper as needed.

Assemble your Platter

Spread a large dollop of the dip on a shallow bowl, then arrange the veggies around it. Season the veggies with some olive oil, salt and Korean chili flake (or any other seasonings you like), and serve well chilled.