Name: Incredibly Edible Edamame Dip
Prep time: 10 min
Total time: 10 min
Yield: 2½ cups, or about 10 (1/4-cup) servings
Ingredients: 3 tablespoons cold-pressed extra-virgin olive oil; 2 cups (320g) shelled raw edamame beans; 2 cups (54g) loosely packed baby spinach; ¼ cup (60ml) freshly squeezed lemon juice, plus more to taste; 3 tablespoons tahini; 1½ tablespoons finely chopped onion (yellow, white, or Vidalia is good, but not red); 2 cloves garlic, minced, plus more to taste; ¼ teaspoon ground cumin; ¼ teaspoon red pepper flakes, plus more to taste; 1 teaspoon natural salt, plus more to taste (I used Himalayan sea salt); 2 tablespoons sesame seeds, for garnish (optional); ¼ cup (12g) finely chopped flat-leaf parsley, for garnish (optional)