Makes 2 cups
2 cups shelled edamame (from the frozen section in the grocery store. Thaw for an hour.)
2 cloves garlic
1⁄4 cup fresh parsley
1⁄4 cup fresh cilantro
1 Tbsp chives
1 Tbsp lemon zest
1⁄2 tsp ground cumin
3 Tbsp tahini (sesame seed butter found by the peanut butter in the store)
juice of 1 large lemon or two small
1-2 Tbsp olive oil depending on the texture you want, just keep adding til it's like a hummus texture
1-2 Tbsp water to help with the texture too, it'll make it a little less viscous
salt and pepper to taste (I think try it out with whatever chip or pita you're eating the dip with because if that's a nice salty chip, you won't need too much salt.)
In a food processor, blend all ingredients until smooth - add water as needed.
Thanks Elise Bobise!
New Years resolution #1: Venture outside of your comfort zone. A couple facts about me: I'm not a fan of soup and I've never really cared about cauliflower. Therefore, I generally stay away from both. So what better opportunity to put my new year's resolution into action than to try Robin Robertson's Cauliflower Soup recipe in this months issue of VegNews. I couldn't have been more pleasantly surprised! This soup is so flavorful, hearty and creamy, it feels like you're coating your insides with spoonfuls of velvet. It sounds fancy and will take about an hour to make, but the steps are cake and most of that time is spent waiting around while the oven and pots do the work for you. You could even double it and freeze the rest for a bonus meal a couple weeks down the road.