Friday, October 7, 2011

2 Recipe #288: Avocado-Edamame Dip

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Not too long ago, I created an edamame recipe, Recipe #280: Three-Bean Salad. It probably seems like I've been OD'ing on edamame lately. ;) Guess I'm just in love with the stuff. The mix of colors resulting from the combination of avocado and edamame produces the most vibrant hues, which makes it very attractive to look at and hence, desirable to eat. :) It's also a great source of protein, and is highly nutritious. There's so much you can do with it as well. Although it's most commonly used in its whole, shelled form, it also has a myriad number of other uses in other formats (i.e., mashed, pulverized, etc.) as well. Here is an example of one of those uses. :)

Avocado-Edamame Dip

4-6 c. lightly salted water (for boiling edamame)
3 (heaping) c. fresh (or frozen) whole edamame, in their pods (makes a little under 1 c. shelled)
1 ripe Haas avocado, peeled, pitted, and mashed (makes 3/4 c. mashed)
1/4 c. freshly squeezed lemon juice
2 Tbsp. extra virgin olive oil
1 Tbsp. garlic, peeled and finely minced (about 2 large cloves)
1/4 c. fresh basil, roughly chopped and densely packed
1 Tbsp. fresh marjoram leaves, densely packed
1 Tbsp. fresh thyme leaves, densely packed
1/8 tsp. ground black pepper
1/8 tsp. salt
1/4 c. scallions, sliced crosswise into 1/4"-thick rounds

Directions: On high heat, bring a large, covered sauce pot of lightly salted water to a rolling boil (about 8 minutes), and then uncover and add edamame. Cook until al dente. If using fresh edamame, boil for about 5-6 minutes. For frozen, boil for 4-5 minutes. When cooked properly, beans should be firm, not mushy. (If they're mushy, they've been overcooked, which will make them taste dry and blechy.) Better to air on the side of caution: To test consistency, remove a sample bean from the pot using a slotted spoon (or tongs) after it's been cooked for the minimum required amount of time, run under cold water to cool, and then taste-test to check for doneness. When beans are ready, immediately remove pot from stove and drain into a colander.* Rinse with cold water and let cool for an additional 5 minutes or so. Shell and place beans into a food processor. Discard (or compost) pods.

Pulse beans until finely ground. Next, add all remaining ingredients, minus the scallions, to the food processor. Pulse again, this time until blended into a fine paste. Using a spatula, scoop out mixture and place it into a medium-sized serving bowl. Stir in scallions and mix until thoroughly combined. Dish tastes best when marinated for at least a 1/2 hour before serving, to allow the flavors to properly meld. Serve chilled (or at room temperature) and enjoy! This dip tastes great with baked tortilla chips or crackers.

Yield: 1 1/2 c.

Chef's Notes: *Edamame can very easily become overcooked and mushy if you're not paying close attention to the precise amount of time it's been sitting in boiling, or even just hot, water. The beans will continue to cook even when you remove the pot from its direct heat source, so this is why they should be immediately drained and rinsed with cold water.


Linda said...

Yum, I love edamame and avocado. I'll definitely make this!

Cyberpenguin said...

Thanks, Linda! It's a fun & really easy recipe to make. Hope you enjoy it!

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