If you're a fan of smashed avocado on toast, you'll love this green alternative blend of edamame, baby spinach, tahini, onion, and garlic! Edamame Dip (makes 2 1/2 cups) 3 tablespoons extra-virgin olive oil 2 cups shelled raw edamame beans 2 cups loosely packed baby spinach 1/4 cup freshly squeezed lemon juice, plus more to taste 3 tablespoons tahini 1 1/2 tablespoons finely chopped yellow or white onion 2 cloves garlic, minced, plus more to taste 1/4 teaspoon ground cumin 1/4 teaspoon red pepper flakes, plus more to taste 1 teaspoon sea salt, plus more to taste 2 tablespoons sesame seeds (optional) 1/4 cup finely chopped flat-leaf parsley (optional) Throw the oil, edamame, spinach, lemon juice, tahini, onion, garlic, cumin, red pepper flakes and salt into your blender and blend on high until smooth and creamy, about 2 minutes, scraping down the sides periodically. Tweak flavors to taste. (You may like more lemon juice, garlic, pepper flakes, or salt.) Serve topped with sesame seeds and parsley.