Garlicky Quinoa and Lentils with vegan Ricotta

• ¼ cup (56g) tahini
• 12 oz (340g) shelled frozen edamame, defrosted ((Note 1))
• ½ of a medium ripe avocado
• 1½ tbsp soy sauce or tamari ((Note 2))
• 4 garlic cloves (roughly chopped)
• ½ to 1 serrano pepper (roughly chopped (Note 3))
• 1 big handful of cilantro leaves and tender stems (remove thick stems)
• 1 tsp toasted sesame oil (more to taste)
• 1 large lime (zested and juiced)
• Kosher salt to taste
• 6 tbsp hemp seeds
• Sauerkraut (or pickled onions (optional) )
• 8 slice seeded or sprouted multigrain bread ((toasted, if desired) )

Instructions

1. Add the tahini, edamame, avocado, soy sauce, garlic, chile pepper, cilantro, sesame oil, and lime zest and juice to a food processor. Start blending until it turns into a chunky dip. Season with salt to taste as needed.
2. Toast your bread of choice. Smear a generous amount of the edamame smash onto each slice of bread.
3. Top with hemp seeds and sauerkraut or pickled onions, if desired.
4. Store leftover spread in an airtight container in the fridge for 7 to 10 days. The green color will fade but it will still taste good.