Lime and Sesame Edamame Dip

Name: Lime and Sesame Edamame Dip
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 1 ½ cups (375 ml)
Ingredients: 1 ½ cups (210 g) frozen shelled soybeans (edamame); ½ cup (15 g) cilantro; 2 tbsp (30 ml) lime juice; 1 tbsp (15 ml) tahini; 2 tsp (10 ml) sambal oelek; 1/3 cup (75 ml) olive oil; ½ tsp (2.5 ml) toasted sesame oil; 2 tbsp (30 ml) water; Salt and pepper

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Preparation 15 min
Cooking 3 min
Makes 1 ½ cups (375 ml)

Featured in RICARDO Magazine SPRING 2016 (p. 41)

Végétarien
Végétalien
Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

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Ingredients

- 1 ½ cups (210 g) frozen shelled soybeans (edamame)
- ½ cup (15 g) cilantro
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) tahini
- 2 tsp (10 ml) sambal oelek
- 1/3 cup (75 ml) olive oil
- ½ tsp (2.5 ml) toasted sesame oil
- 2 tbsp (30 ml) water
- Salt and pepper

Preparation

- In a large pot of salted boiling water, blanch the soybeans for 3 minutes. Drain and rinse under cold water.
- In a food processor, finely chop the soybeans and cilantro with the lime juice, tahini and sambal oelek. Add the oil and water and purée until smooth. Season with salt and pepper.
- Serve with pita chips and/or raw vegetables.

Note from Ricardo

Dip will keep for 3 to 5 days in the refrigerator.

Lime and Sesame Edamame Dip

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Ingredients

Preparation

Note from Ricardo

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