2 cups frozen or fresh shelled edamame beans
1 tablespoon tahini or sesame paste
1 tablespoon extra virgin olive oil
3 cloves Roasted Garlic (see note)
1/4 cup lime or lemon juice
1 teaspoon salt
Put the edamame in a pan and cover with water. Bring to a boil and cook until the beans are tender. Drain and cool under running water to fix the bright green color. Reserve 2 or 3 edamame to use as garnish.
Put all the ingredients into a food processor. Process until smooth. Taste, and adjust the seasoning if needed.
Pack into a small container that fits into your bento box. Garnish on top with the reserved whole edamame beans.
Note: To roast garlic wrap an entire head of garlic in foil and bake at 350°F for 45 minutes or until soft and brown.
adapted from The Just Bento Cookbook by Makiko Itoh.