Edamame dip

  • Preparation Time15 mins
  • Serves4
  • DifficultyEasy
350g shelled, cooked, and cooled edamame, recipe follows
30g diced onion
60g tightly packed fresh coriander or parsley leaves
1 large garlic clove, sliced
60ml freshly squeezed lime or lemon juice
1 tbsp. brown miso
1 tsp. salt
1 tsp. red chilli paste
1/4 tsp. freshly ground black pepper
5 tbsp. olive oil

For the basic edamame

1kg edamame, fresh or frozen, in or out of shell
60ml water
Salt, optional
1) Place the edamame, onion, coriander, garlic, lime juice, miso, salt, chilli paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.

2) For the basic edamame: Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted.

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