I have been looking at edamame dips for a couple years now and just couldn't decide which one to make. Quite a few had an ingredient or two that weren't easily obtained for me. I've been making a lot of pureed edamame for my little one lately though as they are all over the markets. I decided it was time to get serious about a dip. I thought it'd be a great low-fat, nutritious lunch item this week. So I looked at 5 or 6 different ones around the internet and decided I'd use Alton Brown's recipe as my inspiration and make a few adaptations. What we ended up with is kind of an Asian twist on hummus (which I love but is harder to make since I have to find canned chick peas and a good tahini option). I totally thought I'd be the only one eating it as my kids don't just love edamame but they were totally into it on crackers or with veggie sticks! My husband also came home and raved about it. He loves dips anyway and liked that this one wasn't high in fat and calories like most dips! He liked it more than hummus. Easy, fun (my kids kept talking about how green it is), low in fat, made with local ingredients and a Super Food which is so nutritious--WIN for us!
Edamame Dip
2 cups shelled edamame (毛豆 maodou)
1/3 cup chopped cilantro, lightly packed
1/4 cup diced onion, heaping
1-2 cloves garlic
~3 Tbs lemon juice
1 Tbs soy sauce (I used light, low sodium)
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
2 Tbs oil (olive, canola....)
3-4 Tbs water
Prepare shelled edamame by cooking in salted, boiling water for about 7-8 minutes. Place edamame, cilantro, onion, garlic, lemon juice, soy sauce and spices in a blender or food processor and pulse to break up. Add oil and water a tablespoon at a time to get dip to desired smoothness. I went for a similar consistency to a thick hummus. Adjust to taste if needed. Serve with veggie sticks, crackers, pita or tortilla chips, etc..
Notes: I love China markets because I can buy a lot of things already prepped. I buy the edamame that my seller already has shelled! Saves lots of time! I cooked them in a salted water, so I didn't use more than 1/2 tsp salt in the dip. I think this is really versatile, much like hummus--you could make it more lemon-y or more garlicky. Its so good with sweet bell pepper sticks--I'm wondering what a little roasted red pepper would be like in it! So have fun! If cilantro isn't available to you, I think parsley would substitute.
Edamame Dip
2 cups shelled edamame (毛豆 maodou)
1/3 cup chopped cilantro, lightly packed
1/4 cup diced onion, heaping
1-2 cloves garlic
~3 Tbs lemon juice
1 Tbs soy sauce (I used light, low sodium)
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
2 Tbs oil (olive, canola....)
3-4 Tbs water
Prepare shelled edamame by cooking in salted, boiling water for about 7-8 minutes. Place edamame, cilantro, onion, garlic, lemon juice, soy sauce and spices in a blender or food processor and pulse to break up. Add oil and water a tablespoon at a time to get dip to desired smoothness. I went for a similar consistency to a thick hummus. Adjust to taste if needed. Serve with veggie sticks, crackers, pita or tortilla chips, etc..
Notes: I love China markets because I can buy a lot of things already prepped. I buy the edamame that my seller already has shelled! Saves lots of time! I cooked them in a salted water, so I didn't use more than 1/2 tsp salt in the dip. I think this is really versatile, much like hummus--you could make it more lemon-y or more garlicky. Its so good with sweet bell pepper sticks--I'm wondering what a little roasted red pepper would be like in it! So have fun! If cilantro isn't available to you, I think parsley would substitute.
This is our new favourite. I'll sometimes make a bowl of hummus and a big bowl of this (heavy on the cilantro and the lemon) and serve it with what we call "bing crisps." We have a little shop in our neighbourhood that sells all kinds of 饼. Their 大饼 is a bit thinner than many of the others we've encountered, only slightly thicker than a tortilla (in fact, sometimes I get them to make some a bit smaller for us to use as tortillas). To make bing crisps, I cut their bing into strips, lay them on a lightly oiled baking sheet and put a light sprinkling of salt. I bake at about 220C until they start to turn golden. Makes a perfect local substitution for pita chips. Usually I can get enough crisps baked up for dinner in about the same time as it takes to make both the hummus and the edamame dip and slice up some veggies to go alongside.
ReplyDeleteI'll have to look for these in our city! Haven't seen anything like it nearby but you never know! Sounds great!!
ReplyDeleteFYI I"m in the US right now and made this with frozen edamame, which was all I could find available at my local grocery store. I'm so spoiled living in Asia. It did not even compare to the fresh!!
ReplyDeleteI've made it with the frozen edamame from Metro and found it to be comparable to fresh (my market doesn't have any pre-shelled and it took me an hour to shell a jin of them). Maybe even the frozen stuff here is fresher than the frozen in the States?
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