Since I started blogging, my habits have changed dramatically some good and some not so good. One of them is checking on blogs in the middle of my cooking food. Thankfully the food never got burnt otherwise I would be in trouble. The other is my newspaper reading habit which has almost stopped. It wasn’t long ago when I used to read newspaper with my morning cup of tea. Now I an in hurry to check on blogs after finishing breakfast. So I generally scan through the front page. If something catches my eye then I continue reading otherwise I will switch to Life and Arts section or put it away to read at bedtime. My poor family is coping with my new habits, I seriously need to work on it before they complain. Few days ago my husband left a newspaper section besides computer which he knew I won’t read it, so he also left a note saying “ Read before recycling“. It was an information feature on healthy living, diabetes prevention and educating general public about this condition. When I saw guacamole type dip in that feature, I knew I had to make it. Almost everyone knows someone with diabetes and we need to cater to specific dietary needs of our friends. Moreover, healthy snacks are good for all to manage blood sugar levels, especially during holidays when we tend to eat high sugary food.
I have come to really enjoy edamame in last few years and steamed edamame is one of my favorite appetizer to order in a restaurant. Lightly coated with sea salt, the bright green pods just scream to pop into your mouth. Edamame is the soybean in its least processed form. Its a great everyday snack (especially for diabetics) but the little beans culinary possibilities go far beyond that. When pureed with other ingredients, it makes a super delicious dip. The first thing you notice in this dip is its fresh taste packed with flavor. It does look like guacamole but there is no avocado or any dairy product. The edamame dip is protein rich and easy to make. Good thing is that it can be prepared ahead and refrigerated for up to one week (tried and tested). Both my pictures are of the same dip but taken under different light. I can assure you this will become a regular party dip in your home.
As this recipe is taken from Kraft recipes and they use their own products, if you have no gluten issue you can use the Kraft asian dressing but I made the sesame dressing at home. I also did not use green onion and garlic.
CREAMY EDAMAME DIP
source: Globe and mail (Kraft advertisement)
1 cup frozen edamame beans
1/4 cup asian sesame dressing
2 tbsp water
1/2 tbsp minced ginger root
1 tbsp lemon juice
1/2 tsp wasabi
1 clove garlic (optional)
1 green onion (optional)
colorful peppers , cut into thin strips
- Cook edamame in a saucepan of boiling water until crisp – tender, 3-4 minutes. Drain, rinse with cold water.
- Place cooked edamame with all the remaining ingredients except peppers in a food processor or blender.
- Process until smooth add a tsp of water if it is still thick.
- Transfer to a bowl and serve with anything from raw veggies to rice crackers.
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