Ingredients:
1 1/2 cups frozen edamame, shelled
2 cloves garlic
2 tablespoons tahini
3 tablespoons fresh lemon juice
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
2 large red bell peppers
Directions:
Core and seed bell peppers and cut them into strips. In a medium saucepan, boil the edamame about 3 minutes, stirring occasionally. Drain the edamame in a colander and run them under cold water. Pulse the edamame, garlic, tahini, juice, oil, salt, cumin, and pepper in a food processor until it makes a paste. If it seems too thick, add water to the food processor one tablespoon at a time, until smooth. Cover and refrigerate.
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