Green Pea and Edamame Dip
INGREDIENTS
2 cups shelled edamame (soybeans)
1 cup frozen green peas, thawed
1⁄4 cup olive oil
2 Tbsp lemon juice
4 garlic cloves, minced
1⁄2 tsp cayenne
1⁄2 tsp white pepper
1⁄4 cup chopped basil
PREPARATION
Place edamame in a large pot of water; bring to a boil and cook for 7 to 10 minutes, or until very tender. Drain beans, reserving about 1⁄2 cup cooking liquid. In a food processor, combine beans, peas, olive oil, lemon juice, garlic, cayenne and white pepper. Purée until smooth, adding reserved cooking water as needed to thin. Add basil and pulse for 5 seconds. Season with salt. Transfer to a serving bowl, and serve with carrot sticks, red pepper wedges and other veggies.
