Edamame Dip with Jalapeño, Mint & Lime
Ingredients
-
1½
cups
shelled, frozen edamame
-
¼
cup
mild nut/seed butter (such as tahini, cashew or watermelon seed butter)
-
2
tablespoons
lime juice
-
2
teaspoons
lime juice
-
1
tablespoon
extra virgin olive oil
-
1
clove
garlic, peeled
-
1
pepper
jalapeño, seeded if necessary & chopped
-
½
cup
fresh mint leaves
-
2
green onions
chopped
-
to taste
sea salt and ground black pepper
-
2-3
tablespoons
ice water, if necessary
Instructions
- Boil the frozen edamame in a saucepan with water, then drain.
- Pulse the edamame in a food processor until chunky.
- Add nut/seed butter, lime juice, olive oil, garlic, jalapeño, mint, green onions, salt, and pepper to the processor.
- Blend until smooth, scraping down the sides as needed.
- Add ice water to achieve desired consistency.
- Taste and adjust seasoning if necessary.
- Transfer to a serving bowl and garnish as desired.
- Serve with cut vegetables, crackers, or chips.
Nutrition Facts (estimated)
Servings
1 cup of dip
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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