You know when you are standing in the grocery store staring at all the options, and nothing really looks good? You pick up one thing, and think “Meh” or “I always get this…” That was me last week. I picked up my favorite brand of hummus and was like nah. Then I looked at the guacamole, and was still like nah…. I went through all the dips and wasn’t feeling any of them. So I walked away from the case sad, my dip-needs unfulfilled.
I walked down the freezer and randomly threw a bag of frozen edamame it in the cart. I like to put them in fried rice. Then when I was in the bean aisle, I saw chickpeas and thought about making my own hummus recipe. As I set the can in the cart, I saw the frozen bag. Then I randomly imagined a creamy but spicy edamame dip! So here we are with this post….
Edamame Wasabi Dip
16 oz bag frozen shelled edamame
2 tbs tahini paste
1 tbs red miso paste
1 clove of garlic, minced
1 tps ginger paste
Wasabi powder, to taste
Salt, to taste
Steam or microwave the frozen edamame until thawed and cooked. Let it cool to slightly above room temperature.
In a food processor, add the bag of edamame. Pulse a few times to get it started.
Then add all ingredients except the wasabi powder and salt. Blend until smooth.
Add the wasabi powder until desired hotness is reached. I don’t want to give you a set amount because everyone is different. But I would not go too much more than a 1/2 tsp if you like it mild. Likewise, I would not go over a 2 tbs if you like it hot. Just a bit, pulse and taste until you get to what you want.
Add salt as needed.
Spread into a serving dish, and top with a little extra wasabi and miso if you wish.
Let it sit for at least an hour, then enjoy!
I suggest serving with some cucumber sticks, pita chips, and carrots.
Vegan Babymama 