Edamame Dip

Ingredients

• 1.5
  
  cups frozen shelled edamame
  
• 1
  
  clove garlic, minced
  
• 1
  
  scallion, sliced
  
• 1/2
  
  lemon, zested and juiced
  
• 2-3
  
  tablespoons extra virgin olive oil
  
• 
  
  salt and pepper to taste
  
• 
  
  chili powder, optional to taste
  

Directions

1. Bring a pot of salted water to a boil. Prepare an ice-water bath. Add the edamame and cook until tender, 4 to 5 minutes. Drain the edamame, then shock in the ice water.
2. Put the edamame into the bowl of a food processor or blender. Add the garlic, scallions, lemon, salt, pepper and chili powder. Add 2 tablespoons of the olive oil. Puree until smooth, 2 to 3 minutes. Taste the mixture and adjust seasoning if needed. Add more olive oil to get a smoother consistency.
3. Transfer dip to a bowl and serve with sliced pita bread, chips and/or veggies.
4. Store in an airtight container in the refrigerator for up to one week.