![edamame](/sites/default/files/styles/recipe_image/public/2020-05/spread_1.jpg?itok=R-s_7vjj)
![edamame](/sites/default/files/styles/thumbnail_140x93/public/2020-05/spread_1.jpg?itok=G358eq8_)
Edamame hummus dip
Prep time
15 minutes
Difficulty
Easy
Cooking time
0 minutes
Overview
Shake up traditional hummus by incorporating protein-rich edamame! Pair it with Nairn’s Gluten Free Oatcakes for a fresh and nutritious take on an old classic.
Ingredients
- Nairn’s Gluten Free Oatcakes
- 500g frozen shelled edamame
- 2 garlic cloves, peeled
- 3 tablespoons lemon juice
- 3 tablespoons of water (to thin the mixture to your taste)
- ¼ cup tahini
- ¼ teaspoon ground coriander
- Pinch of cayenne pepper
- Smoked paprika, ground black pepper, olive oil and edamame to garnish
Instructions
- First of all, make sure you have properly rinsed and drained your thawed edamame and set some aside for garnish at the end.
- Mince 2 garlic cloves in a blender, gradually adding edamame until you’re left with a somewhat smooth mixture.
- Add in the lemon juice, tahini and water, and continue processing until your dip is smooth. Throw in a pinch of salt for seasoning, along with cayenne pepper and ground coriander to your taste.
- Finish up by scooping your spread into a serving bowl and garnishing with smoked paprika, a healthy drizzle of olive oil, and your leftover edamame. Now your dip is ready to serve with Nairn’s Gluten Free Oatcakes!