This edamame dip is protein-rich and simple to make, plus the color just screams “spring” to me- I really love it.
Frozen organic shelled edamame are sold in the freezer section of most large supermarkets.
When they are cooked and combined with just a few other ingredients in your food processor (or blender), you’ve got a really wonderful healthy snack.
I like to serve this dip with baby carrots, sliced cucumbers, and rice crackers, but it’s also good with all natural pita chips or organic corn chips. It would also make a good spread for a veggie sandwich, or use it anywhere you’d use hummus.
It’s very easy to change up the flavors here: use parsley, mint or cilantro instead of basil, lime juice instead of lemon juice, add a little miso and/or chile pepper, leave out the avocado and add a little tahini…use your imagination.
Recipe For Edamame Dip
adapted from Bon Appetit’s Edamame Dip with Pita Chips
*one 14-ounce bag frozen shelled edamame, unthawed
*1/2 ripe avocado
*1 shallot, peeled and sliced into quarters
*1 clove of garlic, peeled
*2 teaspoons olive oil or more, if needed, to create a smoother dip
*2 teaspoons fresh lemon juice or more to taste
*1 large handful fresh basil or more to taste
*pinch of sea salt
1. Cook edamame in large saucepan of boiling salted water until tender, 3-4 minutes. Drain, reserving 1/2 cup cooking liquid.
2. Place cooked edamame, avocado, shallot, garlic, oil, lemon juice and 1/4 cup reserved cooking liquid in food processor. Season with the sea salt. Blend in more cooking liquid or a little more olive oil if too chunky/thick.
3. Transfer to a bowl and serve with anything from raw veggies to rice crackers to pita chips.
This post is linked to the April 6th edition of Slightly Indulgent Tuesday!