Wednesday, 9 February 2011

Edamame Dip

 Kitchen Playlist - Tea for Two ~ Frank Sinatra & Dinah Shore
                                 If I Could ~ Jack Johnson
                                 Too Many Tears ~ Whitesnake
                                 I Hold On ~ Slash/Kid Rock
                                 I Don't Want to Hear It Anymore ~ Shelby Lynne
                                 Black Coffee ~ All Saints
                                 We Will Rock You ~ Queen
                                 Come On Out Tonight ~ Melissa Etheridge
                                 Well Did You Evah? ~ Bing Crosby
                                 Dip It Low ~ Christina Milian

We eat alot of hummus, dressing and pate toppings in this house. Its partly due to the fact that we both eat a large salad every lunch time and it keeps the boredom factor at bay. So I'm always making new and interesting varieties of these wonderful foods. A while ago a friend emailed me the following recipe, well I say the following, obviously I have tweeked it a little to suit our tastes but not massively. This also makes a huge amount of Dip, as ours sits in the fridge and we dip into it for salad toppings and snacking with raw veg and its also good as a sandwich filling and on hot pasta with some broccoli. I would have to say this is one of my most favourite recipes I have. My friend couldn't remember where she had found it so once again I would have to say to whomever created this...thank you! 

Edamame Dip  Servings ~ Many! lol

2 packets of frozen Edamame /Soya Beans ,  cooked 
2 cups silken tofu
5 cloves of garlic, minced 
1/4 cup of extra virgin olive oil
2/3 cup lemon juice
2 tsp cumin
Salt to your own taste 

In a large food processor add the cooked/cooled edamame beans, silken tofu, garlic, oil, lemon juice and cumin.  Blend for at least 3 minutes to until you get a smooth texture. Then season to your own taste. I only ever add a good pinch. Blend for a few more seconds then spoon into a container and store in the fridge.