This edamame dip with coriander, lime and sesame is quick and easy to make, and it’s a firm family favourite. I make it a lot for the kids and and also when we have friends over.
Did you know that edamame are actually whole, immature soy beans, harvested before the beans have hardened? They are a popular snack in Japan, and are often boiled or steamed and served salted. You can also find them in a variety of dishes, such as soups, salads, and stir-fries. Edamame are known for their nutritional value, being a good source of protein and fibre, and low in fat.
When you make this dip, try to buy packets of edamame that are already shelled as this will save you a bit of time. You can find them in most large supermarkets or in Asian grocery stores.Serve the edamame dip with toasted pita bread, rice crackers, or crudités. My kids like to add it to shredded chicken and put in in a wraps for school lunches.
Minimise food waste
I like to minimise food waste whenever I can. I freeze the tips of carrots and celery, as well as onion skins to make stock. I save scrap of vegetables for other dishes, and compost the rest.
Hold onto the coriander roots. They make a good addition to a lentil soup base or caramelised onions.
Other homemade dip ideas
Do you like to make your own dips? More often than not, they’re cheaper than store-bought dips, and better for you as well. This mackerel and chive dip is another favourite of ours, and it’s quick and easy to make.
PS: If you’ve tried this Edamame dip with lime, coriander and sesame or any other recipe on At Amanda’s Table, please let me know how it turned out in the comments below. If you’d like to read more, please subscribe to my monthly newsletter for stories, recipes and tips for simple, nutritious meals.
Edamame Dip with Lime, Coriander and Sesame
- 1 cup shelled edamame
- 1 lime zest and juice
- 1/2 bunch coriander, washed, stems and leaves finely chopped save a few whole leaves as garnish
- 1 small eschallot, peeled and chopped
- 1 clove garlic, peeled and grated
- 1/3 cup olive oil
- 1 tbsp sesame oil
- salt and pepper to taste
- 1 tsp sesame seeds, to garnish
- Place all the ingredients together in a bowl and blend with a handheld blender until it has a fairly smooth consistency. I like the dip to be a little chunky.
- Season with salt and pepper. Taste it and add more lime if you think it needs it.
- Garnish with coriander leaves, a few sesame seeds and extra lime wedges on the side.
- Serve with toasted pita bread, rice crackers or crudités.