EDAMAME DIP WITH RED ONION AND SESAME OIL
This recipe came to The Times from Rachael Hutchings, a young mother and blogger who spent three years living in Japan. Ms. Hutchings was featured in an article by Julia Moskin about the young people redefining Mormon cuisine, which is often thought of as casserole heavy. This recipe combines edamame with cilantro and red onion and spices things up with sriracha.
Provided by Julia Moskin
Categories dips and spreads, appetizer
Time 15m
Yield About 3 cups
Number Of Ingredients 10
Steps:
- Bring a medium-size saucepan of water to a boil over high heat. Turn off the heat and add the frozen edamame. Stir about 10 seconds until thawed, but not cooked, then drain.
- In a food processor, combine edamame, cilantro, onion, garlic, olive oil, sesame oil, 1 teaspoon salt and 1 tablespoon sriracha. Add the zest of one of the lemons to the processor. Squeeze the juice of both lemons into processor. Pulse until mixture is almost smooth, with small chunks for texture.
- Scrape into a bowl and refrigerate at least 1 hour or overnight. Before serving, mix well and season to taste with salt and sriracha. Transfer to a serving bowl and sprinkle with cilantro leaves. Serve with rice crackers, chips or cucumber and celery sticks.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 17 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 299 milligrams, Sugar 3 grams
EDAMAME AND MISO DIP
This creamy, protein-packed dip gets deep umami flavor from miso, a fermented soybean paste. Miso comes in different varieties with slightly different flavor profiles, so choose the one that appeals to you most: white (sweeter and mild), yellow (rich and earthy) or red (nutty and hearty). Serve this dip as a fun, slightly exotic alternative to hummus.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a small pot of water to a boil and add the edamame. Cook until tender, about 5 minutes. Drain well and cool slightly.
- Place the edamame in a food processor along with the miso, 1/2 cup water, garlic, ginger, sesame oil and 2 tablespoons rice vinegar. Set aside 1 tablespoon scallion for garnish and add the rest to the food processor. Process until smooth, scraping down the sides of the bowl as needed. Season with the additional tablespoon of rice vinegar if desired.
- Transfer the dip to a small serving bowl and garnish with the reserved scallions and the sesame seeds if using. Serve with crackers and vegetables for dipping.
Nutrition Facts : Calories 110, Fat 4 grams, Sodium 360 milligrams, Carbohydrate 9 grams, Fiber 4 grams, Protein 9 grams, Sugar 4 grams
EDAMAME DIP
Steps:
- Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.
- Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted.
EDAMAME DIP(ALTON BROWN)
From Alton Brown, Good Eats, Episode: Et Tu Mame. Delicious! I have tweaked it just a little bit. :) You can double the chile sauce to increase the heat if you wish. I used Thai sweet chili sauce but use the red chili paste or sambal oleck if you like.
Provided by Sharon123
Categories Lemon
Time 15m
Yield 2 cups, about
Number Of Ingredients 10
Steps:
- Put the edamame, onion, parsley, garlic, lime juice, miso, salt, chili sauce and pepper into a food processor and process for 15 seconds. Stop and scrape down the sides of the bowl and process for another 15-20 seconds. With the processor running, slowly drizzle in the extra virgin olive oil. Once all of the oil has been added, stop and scrape down the bowl again, then process 5-10 more seconds.
- Taste and adjust seasoning.
- Serve with chips, crackers, or carrots and any other veggies you like.
- Store in an airtight container for up to 5 days.
Nutrition Facts : Calories 717.6, Fat 51.9, SaturatedFat 6.8, Sodium 1266.6, Carbohydrate 36.7, Fiber 12.4, Sugar 2.6, Protein 35.1
EDAMAME DIP (EDAMOLE)
This dip tastes like guacamole but made with edamame which has more protein and fiber. Serve it just like guacamole with raw veggies, tortilla chips, or pita bread.
Provided by HealthyFoodLover
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 0.9 g, Fat 6.9 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 0.9 g, Sodium 47.5 mg
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