I’m forever trying out new dip recipes and this edamame hummus happened because I ran out of frozen peas which I needed for my favourite mint & pea dip. As a family we have dips all the time, when the children come back from school or at night when I watch the telly and I feel like snacking on something. When we have family and friends over I make 2 or 3 different dips and serve these with raw vegggies and some yummy crackers! There are never any leftovers! 🙂
More often than not I mix in any herbs that look a little sad and I have not used up and most dip recipes work on a similar principle: A key ingredient, like the edamame beans with a glug of olive oil, salt and pepper, garlic and lots of lemon juice. I often add a tablespoon of tahini, which is your sesame paste and some herbs. I stay away from adding more oil to get the perfect creamy consistency but instead I add a glug of water or like Jamie Oliver suggests a spoon of yoghurt is a great way to making your dip creamy but not using too much fat!
Edamame hummus recipe:
350g edamame beans, thawed and then steamed or cooked for a few minutes.
zest of 1 lemon
lemon juice (approx. ½ lemon or to taste)
1 clove garlic
2 handfuls of coriander
1 tbsp olive oil
2 tbsp tahini
Salt and pepper
A bit of chilli
A glug of water if needed
Start by pouring boiling water over your defrosted edamame beans and let this sit for a few minutes. Drain. Then put all your ingedients in a food processor and blend blend blend…remember, add more seasoning or lemon juice to make it taste just perfect for your taste buds! Be experimental, nothing can go wrong!
Note: Keep your dips in airtight containers and the fridge and they will last you for a few days – that is if you leave any! I hope you enjoy! Dani