Edamame Dip with Lime, Coriander and Sesame
Ingredients
- 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
Instructions
- 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.
Notes
Try to buy frozen, shelled edamame (available from most large supermarkets) to save you time. Or, buy edamame in their pods, and cook according to the packet instructions.
The dip will keep in an airtight container in the fridge for up to a week.