Have you tried an edamame soy bean, an Asian cuisine favourite? Well, you've never had it like this before! Get the party started and try its delish dip recipe…
- 1 small white baguette
- ⅓ cup extra virgin olive oil, plus extra to serve
- Salt and pepper, to taste
- 453 g bag frozen shelled edamame beans
- ¼ cup Greek yoghurt
- 2 tbsp lemon juice
- 1 tbsp tahini
- 1 clove garlic, crushed
- 1 tsp ground cumin
- fresh baby carrots, to serve
- celery sticks, to serve
- lemon wedges, to serve
- Cut baguette into 1cm-thick slices. Brush with half the oil. Season with salt and pepper. Place on a large oven tray.
- Cook in a hot oven (200C), turning halfway through, for about 12 minutes, or until lightly toasted.
- Meanwhile, cook edamame pods in a large saucepan of boiling, salted water for 5 minutes. Drain. Rinse under cold water. Remove beans from pods and discard pods. Remove and discard skin from beans. Reserve ¹/³ cup of the beans and set aside.
- Place remaining beans in a food processor. Process until finely chopped. Add remaining oil, yoghurt, juice, tahini, garlic and cumin. Process until smooth. Season with salt and pepper.
- Transfer to a medium bowl. Stir in reserved beans. Refrigerate, covered, until required.
- Serve dip drizzled with extra oil, toasted baguette, baby carrots, celery sticks and lemon wedges.
Dip can be made up to one day ahead. Add shelled beans to salads and stir-fries. Edamame are available both frozen and fresh in their pods from major supermarkets.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||16.8 g|
|Total carbohydrates||109.9 g|
|- Sugars||20.3 g|
|Dietary fibre||27.8 g|