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 help protect the body from free radicals that damage healthy cells. They pair well with sweet, green peas and a few fresh mint leaves in this delicious and vibrant dip.
200g frozen or fresh edamame beans
100g frozen peas
2 cloves of garlic, skins removed and finely chopped
Juice of 1 lemon
1.5 tbsp tahini
Small handful of parsley leaves, finely chopped
Few mint leaves, finely chopped
Pinch of sea salt and pepper
1/2 tsp chilli flakes (optional)
Defrost the edamame beans and peas according to the packet instructions.
Add the edamame beans and peas to a food processor, along with the garlic, lemon juice, tahini, parsley, mint, salt and pepper (plus the chilli flakes 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.