This low fat dip is good for vegans, vegetarians, as well as those on gluten free and dairy free diets.
Edamame Dip
By Published: August 30, 2012
- Yield: 3 cups (48 tbs Servings)
- Prep: 15 min mins
- Cook: 10 mins
- Ready In: 25 mins
This recipe is made with soy beans so it is a good source of protein for vegans and vegetarians.
Ingredients
- 1.5 cups Edamame beans
- 1 clove Garlic, fresh
- 3-5 tbs Extra virgin olive oil
- 3 tbs Lemon Juice
- .25 cup Tahini Paste
- .50 tsp Cumin Ground
- .25 tsp Coriander Ground
- 1 tbs Flat leave parsley Chopped
- 2 pinches Cayenne pepper
- .25 cup Water
- Salt To taste
Instructions
- Place thawed edamame beans in a food processor and blend until pureed.
- Add, extra virgin olive oil, lemon juice, garlic, tahini, cumin, coriander, and cayenne pepper, and pulse until well blended
- Mixture should look smooth and creamy. Add salt to taste.
- Place smooth mixture in a bowl and garnish with parsley.
- Serve with fresh vegetables, rice crackers or pita chips.
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