We all love guacamole, but did you know you can make an equally satisfying dip using edamame soy beans? Plant-based and packed with complete protein, when boiled or steamed in their pods or shelled, edamame makes a delicious side vegetable dish. Try using it instead of avocados in this edamole recipe with its beautiful vibrant green colour.
Edamole
Makes about 1 cup for 6 servings
3/4 cup frozen shelled edamame, blanched in a rolling boil for one minute
3 Tbsp. water
2 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
1 small garlic clove
1/4 tsp. kosher salt
a pinch of ground black pepper
Combine all ingredients in a food processor; process until smooth. Cover and chill until ready to serve. |
Serve with blue tortilla chips or cut-up veggies. Make Ahead TIP: Chill up to one day ahead.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.