Edamame beans are by far our favourite bean, we love them in salads, stir-frys, made into dips or simply eaten in their pods with a good pinch of salt. They’re an excellent source of high quality protein, as well as iron, manganese and phosphorus, and contain isoflavones which are antioxidants that protect our bodies against disease. They pair well with sweet, green peas and a few fresh parsley leaves in this delicious and vibrant dip.
200g frozen or fresh edamame beans
100g frozen peas
1 clove of garlic, skin removed and finely chopped
Juice of 1 lemon
2 tbsp tahini
2 tbsp extra virgin olive oil
2 handfuls of spinach leaves
Small handful of parsley leaves, finely chopped
Pinch of sea salt and pepper
Few mint leaves, finely chopped (optional)
Place the peas and edamame beans in a microwavable bowl, along with a 2 tablespoons of water. Cover the bowl with cling film and cook on full power for 4 minutes or until defrosted. Place them in a sieve and run them until cold water until they are no longer hot.
Add the edamame beans and peas to a food processor, along with the garlic, lemon juice, tahini, olive oil, parsley, salt and pepper (plus the mint if using). Blend on high, scrapping down the sides a couple of times until well combined.
- Enjoy with toasted pitta breads and crudités, or store in the fridge for 2-3 days.