This was my first Purim party. It was silly and fun. But one thing I walked away with was a great new love for edamame.
I had only eaten it as a fresh-cooked bean. Warm and lightly salted. But someone had made a sandwich with a really nice edamame spread that I fell in love with.
I searched for a similar recipe and found this one by Martha Stewart that is close to the one I tried at the Purim party. I ramped up the garlic and lemon from Martha’s recipe, and added chopped pecans to the mix.
Coarse salt and ground pepper
2 cups frozen shelled edamame
2 teaspoons light olive oil
Zest of 1 lemon
2 tablespoons fresh lemon juice
Salt and pepper to tasted
1/4 cup finely chopped pecans (optional)
Put edamame in a mixing bowl and let thaw for about half an hour. Saute garlic in olive oil, then add to thawed edamame. Add lemon zest and juice then pulse in a food processor until desired consistency is reached (or use a stick blender instead). If needed, thin by adding water one tablespoon at a time. Stir in salt and pepper and pecans (optional). Serve with radishes (or other vegetables) or rice crackers or tortilla chips.
Original recipe: http://www.marthastewart.com/318754/edamame-spread