Edamame and Cilantro Dip

shutterstock_1211486956.jpg
Print Friendly and PDF

Ingredients

  • 2 cups edamame (thawed)

  • 1/2 cup cilantro

  • 1/8 cup olive oil

  • 1/8 cup tahini

  • 1 teaspoon Dijon

  • 1/2 teaspoon sea salt

  • 1 clove garlic, minced

  • 2 Tablespoons lemon juice (more to taste)

  • 1 Tablespoon tamari (more to taste)

  • 1 Tablespoon water

Instructions

Everything goes in the food processor! This dip will keep in the refridgerator for 5 days.