#loveyourleftovers Packing a nutritional punch all while being low in calories, it’s no wonder edamame beans have found their way into our hearts (and tummies) and we hope you agree — this dip combines zesty lemon and refreshing mint with your leftover edamame, a relationship meant to bean!
1 cup frozen edamame beans
Juice of ¼ lemon
1–2 teaspoons olive oil
½ teaspoon Dijon mustard
¼ teaspoon salt
2–3 tablespoons water
1 tablespoon finely chopped mint
Veggie sticks or raw veggies of your choice (e.g. carrot, capsicum, cherry tomatoes)
Bring a small pot of salted water to the boil.
1. Cook edamame in pot of boiling water for 5 minutes, until softened. Drain and run under cold water to cool, then drain well.
2. Place edamame and all remaining edamame and mint dip ingredients (except mint) in a food processor or blender and blitz, until smooth. Add a little more water if ingredients are not combining.
3. Stir through mint. To serve, use as a dip with your raw veggie sticks.
Nutritional Info (based on 2 servings)
Energy (kJ): 533
Energy (Cal): 128
Carbohydrate (g): 8.8
Protein (g): 7.7
Fat (g): 6.4
Saturated Fat (g): 0.6
Sugars (g): 0.1
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