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Edamame, mint and parmesan dip

Author: Sarah Swain - Food writer, stylist and recipe creator

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This is a low-cost vegetarian dip that makes a nice alternative to guacamole or hummus. We love the fresh minty taste of the dip and that it is gluten-free.

Serves: 6 (with dippables)

Time to make: 15 mins

Ingredients

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200g frozen edamame beans, defrosted
2 cloves garlic, crushed
4 tablespoons ripe avocado
pinch salt, to taste
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
⅓ cup grated parmesan
⅓ cup fresh mint or basil leaves, roughly torn
freshly ground black pepper
To serve
2 wholemeal pita breads, cut into triangles, sprayed with olive oil and grilled until crispy
4 cups celery and carrot sticks
1 cup cherry tomatoes

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Instructions

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1 Place all dip ingredients in a blender and process until roughly mixed. Adjust seasoning. Chill.

2 Serve with pita chips, vegetable sticks and tomatoes.

Variations

Make it gluten free: Use gluten-free wraps instead of pita breads.

HFG tip

This dip is best eaten a few hours after it’s made it, as it will discolour overnight.
Re-taste dip just before serving as flavours can alter while chilling.

Nutrition Info (per serve)

Calories 238cal

Kilojoules 1000kJ

Protein 9g

Total fat 15g

–Saturated fat 3g

Carbohydrates 15g

–Sugars 4g

Dietary fibre 6g

Sodium 180mg

Calcium 100mg

Iron 1.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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