Edamame and Cilantro Dip

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.