1/2 pound frozen shelled edamame (about 2 cups)
2 garlic cloves, peeled and roughly chopped
1/2 cup mix of chives and fresh flat-leaf parsley, large stems removed
2-3 tablespoons fresh-squeezed lemon juice
1/2 to 1 teaspoon salt
1/4 cup (or more) olive oil
1/4 cup grated romano cheese
Put the edamame in a bowl and thaw them by pouring boiling water over them and letting them sit for 5 minutes. Drain them and put them in a food processor with the garlic, chives, parsley, lemon juice, and salt. Blend them briefly and then, with the food processor running, slowly add the olive oil until the dip is creamy. If it is still chunky after adding the quarter cup of oil, add a bit more until the dip is smooth. Add the cheese and mix very briefly.
Spoon the dip into a bowl and serve with pita chips, crackers, or vegetables.