|Coarse salt and ground pepper|
|2||cups frozen shelled edamame|
|3||large garlic cloves, peeled|
|1||teaspoon grated lemon zest|
|1 to 2||tablespoons fresh lemon juice|
|1||teaspoon olive oil|
|Radishes (or other vegetables) and rice crackers, for serving|
1.In a medium saucepan of boiling salted water, cook the edamame and garlic until edamame are tender, about 5 minutes. Drain.
2. In a food processor, puree edamame, garlic, lemon zest and juice, oil, and ½ 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 ½ teaspoon salt and ¼ teaspoon pepper.
3. Refrigerate for at least 30 minutes or up to 1 day. (If needed, add additional water.) Serve with radishes and crackers.