Inspired by our neighbour’s herb garden, we bought a basil plant and are now drowning in the stuff! Hence, I add it to everything.
This recipe is an adaptation of a hummus recipe I found on the Food Network website. Basically the ratio of tahini to edamame is theirs, and I changed the extras.
To make this summery dip, start by cooking 1.5 cups of frozen shelled edamame. Let them cool and then drop them in your food processor together with 1/2 cup of fresh basil leaves, 1/4 cup of tahini, 1/4 cup of water, the juice of 2 limes, 3/4 kosher salt, 1/2 tsp. of ground cumin, 1 clove garlic (smashed up a little) and 2 tbsp of olive oil. Blitz this all for a minute or two until the ingredients come together to form a smooth paste. Garnish with a little basil.
If you aren’t trying to please picky children, a little drizzle of chili oil on top would be a nice addition.
Who ate it?
Son #1-Tried it twice but didn’t love it.
Son #2- Dipped a sweet potato fry in it and tried it but really didn’t like it.
Now, I just have to think of what to do with the rest of our basil harvest.
-Mom on a veggie mission