4pm Hunger Pains? Try This Incredibly Edible Edamame Dip

Not only because it tastes so darn good, but also because it only takes minutes to blend up and devour. However, the recipe only works in a high-speed blender or food processor. Use it as a dip with raw vegetables and crackers, or spread it on sandwiches or wraps. Totally guilt-free, super-healthy, alkalizing, and nutrient-dense, this one’s a winner on all fronts

Makes 2 1/2 cups (550g)

INGREDIENTS

3 tablespoons cold-pressed extra-virgin olive oil
2 cups (320g) shelled raw edamame beans
2 cups (54g) loosely packed baby spinach
1/4 cup (60ml) freshly squeezed lemon juice, plus more to taste
3 tablespoons tahini
1 1/2 tablespoons finely chopped onion (yellow, white, or Vidalia is good, but not red)
2 cloves garlic, minced, plus more to taste
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes, plus more to taste
1 teaspoon natural salt (see box, page 38), plus more to taste
2 tablespoons sesame seeds (optional)
1/4 cup (12g) finely chopped flat-leaf parsley (optional)

METHOD
1 Throw the oil, edamame, spinach, lemon juice, tahini, onion, garlic, cumin, pepper flakes, and salt into your high-speed blender or food processor and blend on high or process for about 2 minutes, until smooth and creamy. 2 Stop the machine periodically and scrape down the sides of the container to fully incorporate the ingredients. A food processor will give the mixture a coarse consistency, which some people prefer. Tweak flavors to taste. (You may like more lemon juice, garlic, pepper flakes, or salt.)
3 Serve topped with the sesame seeds and parsley.

From The Blender Girl by Tess Masters
Copyright © Tess Masters 2014
Reprinted by Permission of Random House Australia
All Rights Reserved
RRP $34.99 by Ten Speed Press. Available now from booksellers and online retailers, and as an eBook