Yield: 2-3 servings. 1 one-quarter sheet focaccia 32 oz. shelled edamame, thawed 4 oz. vegetable oil or grape seed oil 4 cloves garlic 2 Tbsp. tahini paste 1 bunch mint, stems removed juice of 2 lemons to taste, salt and pepper as needed, water as needed for garnish, edamame beans and chopped mint Cut along short edge of the focaccia loaf to make the desired number of ½”-thick slices and set aside. In a NSF-approved food processor fitted with blade ...
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