Before you start. Bring a full kettle to the boil.
Cook edamame. Place edamame and a pinch of salt in a heat-proof bowl and cover with boiling water. Cover and leave to cook for about 5 minutes, then drain well.
Make dip. Prep mint. Place all dip ingredients in a food processor and blend for 1-2 minutes, until combined and smooth. Season to taste with salt and pepper.
Serve Dip with seedy crackers and veggie sticks. Or use with salads or wraps.
Notes
Energy 406 kJ | 97 kCal | Carbohydrates 3.5 g | Protein 7.8 g | Fat 5.6 g