Edamame Dip
I find that many of the bags of frozen soybeans (edamame) come in a 12oz size, and so that is how I’ve adapted the recipe. Also, the beans take a long time to thaw, so plan ahead and make sure they are fully thawed before you make the dip.
Ingredients
2 T lemon juice2 cloves garlic… crushed
6 T water4 T good quality olive oil1/2 t salt1/2 t hot sauce (more or less, to taste)12 oz (1 and 1/2 C) shelled edamame Directions1. If you are preparing this for people who are sensitive to garlic, or if you just want a “mellower” garlic experience… place the crushed garlic and the lemon juice in a shot glass or other similar container and let it sit an hour or so. This will have a “ceviche-like” effect and tone down the garlic a bit. 2. Place the rest of the ingredients in a small blender, food processor, Nutribullet, or whatever you use to purée things. Add the lemon/garlic mixture and purée until smooth. 3. Serve with rice crackers, or whatever you like. Credits: This recipe was given to me by a friend. Steph...if you see this let me know where you got it, or if it's an original! Tags: vegan Original Post Date: 5/22/22
6 T water4 T good quality olive oil1/2 t salt1/2 t hot sauce (more or less, to taste)12 oz (1 and 1/2 C) shelled edamame Directions1. If you are preparing this for people who are sensitive to garlic, or if you just want a “mellower” garlic experience… place the crushed garlic and the lemon juice in a shot glass or other similar container and let it sit an hour or so. This will have a “ceviche-like” effect and tone down the garlic a bit. 2. Place the rest of the ingredients in a small blender, food processor, Nutribullet, or whatever you use to purée things. Add the lemon/garlic mixture and purée until smooth. 3. Serve with rice crackers, or whatever you like. Credits: This recipe was given to me by a friend. Steph...if you see this let me know where you got it, or if it's an original! Tags: vegan Original Post Date: 5/22/22