- 2
- 10 mins
- 20 mins
Ingredients
- 12 to 16 ounces shelled edamame, fresh or frozen
- 1/2 cup, packed, roughly chopped fresh cilantro, including stems
- 1/2 cup plain yogurt
- 1 avocado, peeled, pitted, roughly chopped
- 1/2 cup water
- 1/4 cup lime or lemon juice
- 1-2 teaspoons salt
- 5 shakes of Tabasco (less or more to taste)
- 3 drops of dark sesame oil (more to taste)
Preparation
Step 1
How to Make Vegetable Stock »
Edamame (eh-dah-MAH-may) are nothing more than fresh soy beans. Typically cooked in heavily salted water, they are usually found in the shell served at Japanese restaurants. Having first encountered them in bars when I lived in Japan, I've always thought of them as the Japanese version of a beer nutthey're salty and go great with beer. They've recently become more popular in the states and you can usually easily find them frozen, both shelled and shell-on. They are rather tasty beans, so I thought we would make a simple bean dip with them. So good! This dip includes cilantro, lime juice, yogurt, and a whole avocado. Also just a little bit of Tabasco and dark sesame oil for some sparkle.
5 shakes of Tabasco (less or more to taste)
Bring 2 quarts of well salted water (2 Tbsp salt) to a boil. Add the shelled edamame. Return to a simmer and cook for 5 minutes, or until cooked through and tender. Drain with cold water.
Place drained cooked edamame in a food processor. Pulse several times. Add the chopped cilantro. Pulse again. Add the remaining ingredients, and pulse until well puréed. Add more water if you want a smoother consistency. Adjust seasonings (salt, Tabasco, lime, sesame oil).
If you want to make pita chips, cut pita bread into triangles, and cook in a 350°F oven for 15 minutes or until crispy.
Makes about 2 cups.
I must say that the addition of avocado is definitely what sold me on this. My roomates are not very fond of soy products so I do not prepare them as often other than the occasional grilled tofu sneaked into some meals =) But I will definitely put my foot down and mix a batch of this when I get a chance. This looks like it would go GREAT with Arepas!
Might put in more avocado, to make up for skipping yogurt?
Lime juice, cilantro and yoghurt.. a perfect trio. i was thinking of growing edamame beans this year in the gardens, maybe I will, we always grow cilantro and make our own yoghurt, sounds like a keeper!
Looks good... I think I will add some soy sauce and also wasabi for a kick :]
This looks great, I'll have to make it. I love to test the limits of the things my kids will eat. Then I like to brag to other parents by saying, "oh, your kid doesn't eat bean dip made from edamame, yogurt, and avocado?"
This sounds yummy. I also recommend using edamame to make hummus with all the usual suspects: tahini, garlic, lemon, cumin, coriander, parsley, oil & paprika. Tasty!
I'm so going to try adding some of my powdered wasabi to this, and maybe sprinkle the top with black sesame seeds.
This sounds delicious, but just wondering if the dip needs to be eaten quickly because of the addition of avocado. or does it keep well in the fridge for a few days?
Sorry, you'll need enable javascript to make a comment on this website.
Email Address: (your email address will not be displayed)
Do you have a website? You can place a link to this page by copying and pasting the code below.
Add to Google Toolbar