This edamame dip with coriander, lime and sesame is easy to make. It uses both the stems and the leaves of the coriander, and the zest and juice of the lime. Did you know that edamame are actually whole, immature soy beans? They’re a good plant-based source of protein and fibre, and also a good source of folate and Vitamin K. Edamame are an excellent staple for snacks, stir-fries and soups, so I always keep a packet in the freezer. For this dip, try to buy the packets of edamame that are already shelled as this will save you a bit of time. Serve it with rice crackers, crusty bread or crudités. My kids love it in their lunch boxes. For now, while we’re bunkering down at home, we’re enjoying it for afternoon tea in the garden.
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Edamame Dip with Coriander, Lime and Sesame
- 1 cup shelled edamame (from a 400g bag of beans)
- 1 lime, zest and juice (reserve 1/2 lime to serve)
- 1/2 bunch coriander, washed, leaves and stems chopped (save a few leaves to garnish)
- 1 eschallot (peeled and chopped) (substitute with 3 chopped spring onions)
- 1 clove garlic, peeled and grated
- 1/3 -1/2 cup olive oil
- 1 tbsp sesame oil
- sea salt
- freshly ground black pepper
- Prepare the edamame according the the instructions on the packet. I like to steam mine. If you have a bag of beans, shell the beans after cooking and discard the pods.
- Mix all the ingredients briefly in bowl with a handheld blender until you have a chunky consistency. Start with just 1/3 cup of olive oil, adding extra if you prefer a smoother consistency.
- Taste for seasoning. Add a little extra sesame oil if you think it needs it, or drizzle a little on top.
- Garnish with coriander leaves and seve with lime wedges on the the side to sqeeze over the top.
- The dip will keep for up to one week in an airtight container in the fridge.