Recipe by Leandra Rouse | Photo by Samantha Emmons
Edamame, or immature soybeans, bring sophistication to a classic dip. Their subtle fresh flavor pops against the aromatics of the ginger and mint. Plus, they’re an excellent source of plant protein, antioxidants, and vitamin K. So, take this recipe to your next spring picnic or try it smeared on a veggie-packed sandwich.
2 cups (11 oz/320 g) shelled edamame (hot or warm)
1 clove garlic
1-inch piece fresh ginger, skinned and finely chopped
¼ cup fresh mint leaves
Juice of ½ medium lemon
½ cup safflower oil
½ cup water
Salt and freshly ground pepper
Add the warm edamame beans, garlic, ginger, mint, and lemon juice to a food processor. Blend until just combined maintaining a chunky consistency. In a separate bowl, mix together the safflower oil and water. Slowly add the oil and water mixture into the food processor while blending on a slow speed until combined.
If a smoother consistency is preferred, add an additional tablespoon of warm water and blend until smooth. Season with salt and pepper, to taste.
Serve alongside rice crackers and sliced veggies, or smeared onto a sandwich.
Makes 15 servings.
NUTRITION FACTS (PER SERVING):
Protein 2 g
Total fat 8 g
Saturated fat 0.5 g
Cholesterol 0 mg
Carbs 2 g
Fiber 1 g
Total sugars 0 g
Added sugars 0 g
Sodium 0 mg
Powered by ESHA Nutrient Data, © 2021 ESHA Research, Inc.
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.