Instructions

• Soak edamame in hot water to thaw.
• In blender, add edamame, all remaining ingredients, 2.8 fl oz (80 ml) water, 1 tablespoon extra virgin olive oil, and 1 teaspoon salt.
• Blend until smooth.
• Serve, or transfer to sealable jar and refrigerate. Use within 4 days.
• Perfect as a spread for toast, a dip for vegetables, or a creamy, protein-rich topping for grain bowls, salads, and wraps.