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Edamame miso dip with crispbreads
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This is the ultimate dipping option, delicious served with quick crispbreads or chopped crudités.
Serves: 6 - 8
250g frozen podded soya beans (edamame)
1 large shallot, chopped
1 garlic clove, roughly chopped
15g coriander, leaves and stalks roughly chopped
2 pinches cayenne pepper
15g sweet white miso paste
75ml olive oil, plus extra to drizzle
4 wraps (gluten-free, if liked)
generous drizzle olive oil
3 tbsp black or white
1. Put the soya beans, shallot and garlic in a pan and pour in enough water to just cover. Bring to the boil, then reduce to a simmer for 4 minutes, until the shallot is tender. Drain and allow to cool slightly.
2. Tip into a food processor with the remaining ingredients and 3 tbsp water. Whizz for 2-3 minutes, until soft but with a little texture. Chill in a bowl until ready to serve.
3. For the crispbreads, preheat the oven to 180 ̊C, gas mark 4. Cut the wraps in half, then cut each half vertically into 5 strips. Toss in a bowl with the oil and 2-3 pinches of salt. Spread out on a baking tray, making sure they don’t overlap, and scatter with the sesame seeds. Bake for 15 minutes, until golden. Serve warm or at room temperature with the dip.
Typical values per serving: