Kat Can Cook

0 Place edamame in a medium saucepan with baking soda and garlic and cover with water.
1 Bring to a boil, reduce to a simmer, and simmer for 25-30 minutes until very soft and falling apart.
2 Strain the edamame and garlic and transfer to a high speed blender.
3 Add the lemon juice, starting with one lemon.  Then add tahini, one teaspoon of salt, the olive oil, and a few tablespoons of water.  
4 Blend until very smooth, scraping sides as needed.
5 Drizzle in more ice water to reach the consistency you like best.  I use about 1/4 cup for this one.
6 Taste and add more lemon and salt.  I usually use 1 1/2-2 lemons for this and add a touch more salt.
7 Spread into a shallow bowl and top with the radish, cilantro, cumin, olive oil and pumpkin seeds.
8 Serve with naan, tortilla chips, or crudite and enjoy!