16ouncesshelled edamame (mukimame), thawed if frozen
½cuproughly chopped scallions or green onions(about 2 scallions)
1teaspoonchopped garlic(one small clove)
¼teaspoonhot sauce, more to taste
¼cupextra-virgin olive oil
Combine thawed edamame, scallions, garlic, salt, and hot sauce in food processor fitted with S-blade. Process until fairly smooth.
With food processor running, drizzle in olive oil and water until a smooth consistency is reached. Taste and season with additional salt, if needed.
Serve with crackers, vegetables, or spread on a sandwich.
Makes 2 ½ cups. Serving size: ¼ cup (4 tablespoons).
Refrigerated dip will keep for up to a week. The dip can also be frozen for up to six months. It's great for lunchboxes; freeze it in small containers and it will be thawed by lunchtime.
Flavor Variations: Substitute lime or lemon juice for some of the water. Substitute plain yogurt for the olive oil for an oil-free version. Tahini can be substituted for the olive oil if you prefer. Instead of, or in addition to the green onions, add chopped cilantro or parsley. Omit or increase garlic. Omit or increase hot sauce.