Edamame spread with radishes
1.5 C shelled edamame, reserved some of the water used to boil them
3 T olive oil
1 lemon, juiced and zested
3/4 t Aleppo pepper
1/4 tsp. salt
1. Boil edamame in salty water. The water used should taste like the ocean. Cook until they are soft but not falling apart.
2. Puree. Place cooked edamame in a food processor or blender along with lemon zest and juice. While the machine is running stream in oil. Add a little bit of the reserved water in at a time until the mixture is smooth. Once the desired consistency is achieved add Aleppo pepper and salt. Spread on toasted baguette or slices of a hearty, fresh loaf, like Orwasher’s Artisan Ale. Top with various herbs and thinly sliced radishes.