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Edamame Dip with Coriander, Lime and Sesame

Edamame dip with coriander, lime and sesame is a quick and easy nutitious snack.
Prep Time10 minutes
Author: Amanda Lawson

Ingredients

  • 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

Instructions

  • 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.