Edamame (soybeans) are a great protein rich snack. They are often served at Japanese restaurants steamed and topped with coarse salt. The flavor is mild and does not overpower the palate. This Edamame-Walnut Dip recipe pairs soybeans with toasted walnuts, herbs, lemon, and a little yogurt. Serve with vegetables, sliced bread, or your favorite snack crackers.
- 2 cups soybeans precooked (see instructions)
- 1 cup toasted walnuts
- 1/3 cup plain whole milk yogurt (or vegan alternative)
- 1/4 cup flat leaf parsley
- Juice of 1 lemon
- 1 medium green onion roughly chopped
- 1 clove garlic
- 1 tablespoon olive oil
- 1/4 teaspoon salt use more if needed
- 1/4 teaspoon black pepper
- 2 tablespoons water
- 2 tablespoons green onion finely chopped (garnish)
- Toast walnuts in a skillet over medium heat for 1-2 minutes, moving them around throughout the process to avoid burning. Once walnuts become fragrant and a little darker in color. Remove from heat and transfer onto a large plate. Let them cool for at least 20 minutes before using.
- I recommend using frozen unshelled soybeans for this recipe. Follow instructions for steaming on the package.
- Once soybeans are up to temperature, let them cool for a few minutes while you gather the remaining ingredients.
- Add all ingredients (except garnish) to a food processor and pulse 10-15 times. Check for consistency. The mixture should be neither too chunky or a fine puree, but somewhere in between. Add another 1-2 tablespoon water if mixture if it is too dry. Pulse another 4-5 times.
- Transfer edamame dip from food processor to a serving bowl. Top with garnish and place it into the refrigerator for at least 1 hour before serving.