2 Tbsp Salute Sante! Merlot grapeseed oil
1 shallot, finely chopped
5 garlic cloves, finely chopped
2 cups shelled edamame (frozen is fine)
1 cup water
1/2 cup tahini
1/2 cup fresh lemon juice
1 Tbsp soy sauce
1 tsp salt
2 tsp ground cumin
1. In a large saucepan, heat the grapeseed oil over medium heat. Add the shallot and garlic and sauté, stirring, for 2 minutes or until soft. Add the edamame and cook, stirring, for 2 minutes. Add the water, tahini, lemon juice, soy sauce, salt, and cumin. Stir and bring to a simmer. Simmer gently for 6 minutes.
2. Transfer the contents of the pan to a food processor and process until you have a thick, crumbly puree. You can keep this warm in a pot on the stove until ready to serve, or serve at room temperature.