Edamame Spread

Ingredients

• 1 serving coarse mustard 
• 2 cups edamame frozen shelled
• 3 large garlic clove peeled
• 1 teaspoon lemon zest grated
• 1 tablespoons juice of lemon fresh
• 1 teaspoon olive oil 
• 1 serving radishes for serving (or other vegetables)

Equipment

• food processor
• bowl
• sauce pan

Directions

1. In a medium saucepan of boiling salted water, cook the edamame and garlic until edamame are tender, about 5 minutes.
2. Drain.
3. In a food processor, puree edamame, garlic, lemon zest and juice, oil, and 1/2 cup water until very smooth, about 2 minutes, scraping down sides of bowl. If needed, thin by adding water one tablespoon at a time. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Refrigerate for at least 30 minutes or up to 1 day. (If needed, add additional water.)
5. Serve with radishes and crackers.