Edamame beans are by far our favourite bean, we love them in salads, stir-fries, made into dips or simply eaten in their pods with a pinch of salt. 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, scraping 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.