Boil edamame in water until very soft. Drain off water, leaving ½ cup of water in the pan. In the same pan add peanut butter, lemon juice, chili paste. Simmer. Remove from stove, allowing mixture to cool slightly. Place in a food processor or blender and puree until well blended. The mixture will thicken as it cools. It it is too thick, stir in one tablespoon of water at a time. Serve with roasted vegetables.
(Created by Loanne Chiu for the National Peanut Butter Lover’s Recipe Contest)
Nutrition information per serving:
Calories from Fat: 27
Trans Fats: 0g