This edamame dip is rich in protein, filling, fresh and absolutely delicious. Bright green and sprinkled with some toasted sesame seeds it’s great as the centerpiece of a vegetable platter but also delicious on sandwiches, in a wrap or anywhere that you would use hummus. Feel free to substitute the parsley with cilantro or basil or use tahini instead of the avocado.
- one 14 ounce bag of frozen edamame
- 1/4 ripe avocado
- 1 clove of garlic, peeled
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup fresh parsley leaves
- 1 tablespoon miso
- 1 teaspoon red chili paste
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- black sesame seeds for garnish
Cook edamame in a large saucepan of boiling salted water until tender, 4-5 minutes. Drain reserve 1/2 cup of the cooking liquid.
Place the edamame, avocado, garlic, lemon juice, parsley, miso, chili paste, olive oil, salt and pepper and 1/4 cup of the cooking liquid into a food processor or blender. Blend until smooth and creamy, adding some additional cooking liquid if too thick.
Garnish with sesame seeds and serve with raw veggies, rice crackers or pita chips.