Edamame Dip
Edamame, also known as immature soybeans, are a great source of plant protein and are often served at Japanese restaurants as an appetizer. In this dish, shelled edamame are used and lemon, garlic, scallion, Parmesan cheese, and fresh parsley are added to create a dip that bursts with flavor.
Makes
Serving size
Ingredients
2 cups shelled edamame, about 2 pounds fresh or frozen
1 small lemon, juiced
2 cloves roasted garlic or 1 fresh clove, crushed
1 scallion, rough chopped
2 tablespoons parmesan cheese, grated
¼ cup parsley, leaves picked
¼ cup extra-virgin olive oil
Freshly ground black pepper, to taste (optional, not included in nutritional analysis)
Special Equipment
Food processor or blender
Instructions
- Bring a large pot of water to boil and cook the edamame until tender, 5 minutes.
- Drain, reserve ½ cup of liquid, and set aside to cool.
- Place the edamame, lemon juice, garlic, scallion, parmesan and parsley in a food processor or blender and process until combined. While the machine is running, slowly add the olive oil and process until smooth.
- Season with pepper, if using. If necessary, add a few tablespoons of cooking liquid at a time to achieve desired consistency.
- Store refrigerated in an airtight container.
Cooking Tip
Substitute edamame with fresh fava beans or green peas when they are in season. Serve with raw vegetables or toasted pita triangles. Pair it with low potassium vegetables such as cucumber or celery to help minimize the potassium content of the overall snack.
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