2 green onions
10 oz frozen shelled soybeans/edamame
1/2 cup fresh Italian (flat-leaf) parsley sprigs
1/2 cup water
2 Tbsp fresh lemon juice
1/2 tsp lemon zest
1 Tbsp canola oil
2 garlic cloves, quartered
1/4 tsp ground ginger
3/4 tsp salt
1/4 tsp crushed red pepper flakes, optional for garnish
Triscuits, multi-grain crackers, or veggies for dipping
1. Thinly slice green onions, keeping green tops separate from white bottoms. Set aside. Cook edamame according to package directions, except omit salt; drain. Rinse with cold water, then drain once more. Reserve a few edamame for garnish (see photo above).
2. In a food processor, combine white parts of green onions, the remaining cooked edamame, parsley, water, lemon juice & zest, oil, garlic, ginger and salt. Cover and process until nearly smooth. Stir in green onion tops.
3. Transfer mixture to a serving bowl. Garnish with the reserved edamame, and if desired - crushed red pepper flakes. Makes for a pretty bright and colorful appetizer!
Make ahead directions: Prepare as directed, except cover and store in fridge for up to 24 hours. Serve chilled or at room temperature.
Recipe borrowed from the Better Homes & Gardens Holiday Appetizers Collection Magazine