June 26, 2010

Edamame Dip

It's not guacamole... it's not hummus.... it's not pesto... it's edamame dip!

This is an interesting, unexpected, and super easy dip that is perfect for a party or barbecue. It's really healthy and filling because of the soy protein from the edamame, and is fabulous (and could make a meal) when it is paired with thick and crunchy pita chips or spread on grilled bread. While this dip takes only a matter of minutes to make, you'll find that it gets eaten even faster!

1 12oz bag of frozen, shelled edamame
sea salt
3/4 cup reserved cooking liquid
1 clove garlic
1/4 cup olive oil
juice of 1 lemon
a few sprigs of fresh basil
salt and pepper to taste

Salt a pot of water and bring to a boil. Pour in the frozen edamame and allow to cook for 5 minutes.
Reserve 3/4 cup cooking liquid and drain the edamame.

In the food processor, blend the garlic, edamame, 1/4 cup olive oil, and lemon. While it is processing, pour in the cooking liquid until it reaches the desired consistency. Add salt and pepper to taste, then pulse together with the fresh basil. Do not blend the basil entirely.

Top with some fresh, chopped basil and serve with chips or bread, or use in a sandwich.

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