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
