I have been seeing Alton Brown’s edamame dip popping up around the food blogging sphere and it always looks good. The recipe looks like an Asian take on a hummus or a bean dip only it uses edamame beans. One of the first things that I noticed about this recipe was the inclusion of the miso paste. Miso is a salty Japanese fermented bean paste that I have come to really enjoy over the last few years and I am always looking for new ways to use it. The edamame dip was super easy to make; you just quickly cook the edamame and then puree everything if a food processor. I did make one slight change to the recipe in that I used some of the water that was used to cook the edamame instead of the oil that the original recipe called for. The edamame beans made for a really nice dip! I liked the way that miso worked in the dip adding a nice salty element and the cilantro added a nice freshness and brightness to the dip. One element that stood out in the dip was the nice touch of heat added by the chili sauce. I enjoyed eating this vibrantly green dip with some whole wheat pitas. You could also use this ‘dip’ and a condiment in a sandwich and it would also probably work well as a pesto on pasta.
- 1 cup edamame
- 1/4 cup onion
- 1/2 cup cilantro
- 1 clove garlic
- 1 lime (juice)
- 1 tablespoon miso
- 1 teaspoon soy sauce
- 1 teaspoon chili sauce
- Cover the edamame in water and bring to a boil for 5 minutes.
- Drain the edamame reserving the water.
- Mix everything in a food processor adding some of the reserved water to thin the dip to the desired consistency.