Miso Edamame Dip

#loveyourleftovers. Sick of hummus? Give this Miso Edamame Dip a try! It’s delicious with crudites or crackers.

Serves 4


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)


  1. Bring a small pot of salted water to the boil.
  2. 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.
  3. Prep & make dip. Combine edamame, cauliflower and all remaining dip ingredients in a food processor and blitz for 1–2 minutes, until smooth.
  4. 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

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