Creamy and rich edamame blended with a touch of garlic and salt for a delicious and healthy purée dip. Served with tortilla chips or crackers, this garlic edamame purée dip is the perfect snack to start the new year.
My first brand new recipe for 2015, and I thought we’d start with something simple and healthy, especially with all that holiday eating we did the last month or so!
No? Just me? I swear I tried to resist gingerbread cookies and peppermint bark, but well, they’re gingerbread cookies and peppermint bark! It’s not like I eat them all year round. So I thought it’d be okay to indulge a little. Now, it’s a brand new year so let’s start off with something lighter and healthier.
I’ve wanted to create a recipe for edamame purée dip for awhile now. I first tried an edamame dip when I went out to lunch with a friend a few weeks ago at Blue C Sushi. They served edamame puree with fried wonton wrappers, which I thought tasted amazing. So of course, I wanted to come home and attempt to replicate the dip.
What I love most about this garlic edamame purée dip is that it’s both creamy and rich, similar to avocado, but contains less fat, even of the healthy kind. Edamame itself has tons of protein and fiber. It’ll keep you full and satisfied for awhile so it’s the perfect afternoon snack to keep you happy until dinner, right?
First, deshell the edamame. I personally think that this is the hardest step. I buy my edamame in a two pound tray from Costco. It’s already cooked so it’s pretty much ready to eat. But you can buy raw edamame and cook them according to the package. Once the edamame is cooked, remove the edamame from the outer shell. I press from one end of the edamame until the other side opens.
Keep deshelling the edamame until you have about a cup. This is a little less than one pound of edamame with the shell. Is that surprising? The shell apparently weights a lot.
Place the edamame, mild olive oil, and water in a food processor or blender and puree them. I highly suggest a food processor. It does a much better job of creating a smooth purée. But if you don’t have a food processor, you can definitely use a blender and keep blending until the edamame becomes smooth and creamy.
Use a mild tasting olive oil or substitute with vegetable oil. You want an oil that doesn’t have an overwhelming taste that will overpower the edamame. The olive oil and the little bit of water will keep the purée from being too dry.
Once the edamame has been puréed until they’re smooth and creamy, mix in the garlic powder and the salt. The reason why I didn’t add the garlic powder and the salt into the food processor is because when you’re mixing by hand, it’s much easier for you to stop and taste the dip to see if it’s seasoned well. You can always add more of the seasoning if needed.
Place the garlic edamame purée dip into a small bowl, and serve them with tortilla chips or crackers of your choosing.
Serve the edamame cold.
ill be bringing this to Fiesta Friday.
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- 1 cup edamame, cooked and deshelled
- 1 teaspoon light olive oil (mild in taste)
- 1 tablespoon water
- ⅛ teaspoon garlic powder
- ¼ teaspoon salt
- Deshell the cooked edamame until you have about a cup. This is about an equivalent of one pound of shelled edamame.
- Place the edamame, olive oil, and water into a food processor or blender and purée them until the edamame becomes smooth.
- Once the edamame appears smooth, place the purée into a small bowl. Mix the purée with garlic powder and salt until the seasoning is well incorporated.
- Serve the garlic edamame purée dip cold with tortilla chips or crackers.
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