2 c. frozen edamame
3/4 c cilantro leaves
1/2 c Boursin
1/2 c sour cream
3 T Tahini
3 T fresh lemon juice
2 T extra virgin olive oil
1 clove garlic
1 1/2 tsp ground coriander
1 tsp Kosher salt
1/2 tsp ground cumin
Boil edamame in lightly salted water till tender. Drain Refresh under cold water and drain again. In a food processor, puree edamame with remaining spread ingredients until smooth, add ing 1 - 2 T of water if necessary to achieve a think consistency. Transfer to a bowl, cover and refrigerate till needed.
