Springtime Edamame and Garden Pea Dip

BY NAOMI FISHER, MPAS, PA-C
INTEGRATIVE MEDICINE + AESTHETICS PHYSICIAN ASSISTANT

Adapted from Solid Starts Edamame and Garden Pea Dip

Ingredients

¾ cup frozen shelled edamame, thawed

¾ frozen garden peas, thawed

¼ cup packed fresh parsley leaves and stems

1 garlic clove

¼ cup sesame tahini

¼ cup + 1 tbsp lemon juice, separated

3 tablespoons extra-virgin olive oil, separated

2 teaspoons sesame seeds

Directions

1. Place edamame, peas, garlic, tahini, ¼ cup lemon juice and 2 tablespoons olive oil in a food processor. Blend until smooth, scraping down the sides of the food processor as needed. Add extra lemon juice, if desired.

2. Spoon the dip into a pretty serving bowl and top with sesame seeds.

3. Serve with Dr. Katie’s Plants First Nut + Seed Bread, Mary’s Gone seed crackers, Flackers flax crackers, or as a dip for your fave crunchy vegetables such as red and yellow peppers, broccoli, and endive spears.