Recipe by Leandra Rouse | Picture by Samantha Emmons
Edamame, or immature soybeans, convey sophistication to a basic dip. Their refined recent taste pops towards the aromatics of the ginger and mint. Plus, they’re an excellent source of plant protein, antioxidants, and vitamin K. So, take this recipe to your subsequent spring picnic or strive it smeared on a veggie-packed sandwich.
2 cups (11 oz/320 g) shelled edamame (scorching or heat)
1 clove garlic
1-inch piece recent ginger, skinned and finely chopped
¼ cup recent mint leaves
Juice of ½ medium lemon
½ cup safflower oil
½ cup water
Salt and freshly floor pepper
Add the nice and cozy edamame beans, garlic, ginger, mint, and lemon juice to a meals processor. Mix till simply mixed sustaining a chunky consistency. In a separate bowl, combine collectively the safflower oil and water. Slowly add the oil and water combination into the meals processor whereas mixing on a gradual pace till mixed.
If a smoother consistency is most well-liked, add a further tablespoon of heat water and mix till clean. Season with salt and pepper, to style.
Serve alongside rice crackers and sliced veggies, or smeared onto a sandwich.
Makes 15 servings.
NUTRITION FACTS (PER SERVING):
Protein 2 g
Complete fats eight g
Saturated fats 0.5 g
Ldl cholesterol Zero mg
Carbs 2 g
Fiber 1 g
Complete sugars Zero g
Added sugars Zero g
Sodium Zero mg
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