Serves 2 | Prep Time – 5 minutes | Skill - Simple
180g shelled edamame beans
1 avocado, peeled and stone removed
1 tsp sesame oil
Generous pinch salt
Generous ¼ tsp of ground cumin
Zest and juice of 1 lime
10g parsley, roughly chopped
Optional: organic poached egg, gluten-free/sourdough bread
- Defrost the edamame beans by placing them in a bowl of boiling water. Leave to sit for a couple of minutes before straining.
- Put 120g of the edamame beans into a food processor with the avocado, sesame oil, salt, cumin, lime zest and juice. Blend only for a minute or two until the mixture is smooth but still retains a little bite from the edamame beans.
- Add the remaining edamame beans and the parsley and pulse until just incorporated. You want the second batch of edamame beans to be almost whole so all it needs is a gentle pulse.
- Transfer the mixture to a bowl and serve as you like – with poached eggs on toast, crudité or warm it through in a pan and toss it through some courgette noodles.
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