Thursday, 20 May 2010

Edamame dip

I invented this dip just before Madame la Moue's swish on Friday, when we realised we had plenty to drink, but no snackettes to soak it up. MLM had bread and crackers, but nothing in the house to dip them in, so I rifled the freezer and found some frozen soya beans, or as we cosmopolitan types call them: edamame.

I made a super-quick dip by pureeing them with olive oil, lemon, garlic, mint and parsley and it was so nice that I made it again the other day when Dr Correia came to stay. This time I added even more lemon, garlic and herbs, which made it practically irresistible, especially when served chilled with hot garlic bread.

Edamame dip

200g frozen soya beans
Juice of half a lemon
1 clove of garlic, crushed to a paste with salt in a pestle and mortar
Handful of flat-leafed parsley
Handful of mint
3 tbsp olive oil

Plunge the soya beans into boiling water for 5 minutes and drain. Mix all the ingredients together and liquidise until very smooth. Loosen with a little water if necessary. Adjust the flavours to taste. Serve with pitta or garlic bread.

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