#loveyourleftovers. Sick of hummus? Give this Miso Edamame Dip a try! It’s delicious with crudites or crackers.
Serves 4
Ingredients
1 cup frozen, shelled edamame beans
¼ cauliflower, diced 1cm
2 Tbsp miso paste
1 Tbsp tahini
1–2 cloves garlic, peeled
2 Tbsp yoghurt
¼ tsp salt
½ tsp sesame oil
To serve
1 tsp sesame seeds
Pinch furikake (optional)
Veggie sticks (e.g. carrot, capsicum, cucumber, celery)
Method
- Bring a small pot of salted water to the boil.
- Cook edamame & cauliflower. Add edamame and cauliflower to pot of boiling water and cook for 7–8 minutes, until very soft. Drain, run under cold water to cool and drain again well.
- Prep & make dip. Combine edamame, cauliflower and all remaining dip ingredients in a food processor and blitz for 1–2 minutes, until smooth.
- Chill for 1–2 hours before garnishing with sesame seeds and furikake, and serving with veggie sticks.
Nutritional Info (per serve)
Energy (kJ): 442
Energy (Cal): 106
Carbohydrate (g): 7.9
Protein (g): 7
Fat (g): 4.5
Saturated Fat (g): 0.5
Sugars (g): 1.8
