Tuesday, October 22, 2013

Spicy Edamame Dip

I'm submitting this post to two events, firstly, Little Thumbs Up, hosted by Mich from Piece of Cake, where the ingredient for this month is Soya Beans. The second event is with I Heart Cooking Clubs, the theme for this week is October Potluck, where we can make any recipe from any of our previous featured chefs. And this Spicy Edamame Dip recipe is from one of our previous featured chef, Rick Bayless. This is my second link with IHCC this week! 

Usually when Edamame Beans are mentioned, the first thing that came to mind are the beans still in their pods, steamed and seasoned, served at Japanese restaurants. Edamame beans are young soya beans usually still in their pods, the beans are soft and edible, unlike the mature beans which are hard and dry, used to make soy milk and tofu. These young pods are usually sold frozen and all you have to do is thaw them, either steam or boiled in hot water still in their pods or remove the pods, for  a few minutes until tender. 

Edamame beans are great in stir-fries and can be added to fried rice. And it is delicious cooked with tofu, which I have posted in my older post, Spicy Tofu and Edamame Beans

If you love eating hummus, and have not tried making one with edamame beans before, then I urge you to try it! It is delicious!

Edamame Beans


Ingredients for the dip; olive oil, fresh cilantro, cayenne powder, cumin powder, coriander powder, salt, lime juice, toasted garlic, edamame beans (remove the pods, boil the beans in salted boiling water until tender, about 5 minutes), retain some water to be used later.

Process all the ingredients in the food processor, adding some water from the boiled edamame beans until you get the consistency you like. I have added in about a pinch more of the spices, salt and lime juice, and about 1/3 cup of cilantro leaves, adjust according to taste.


Look at the lovely Edamame Dip. It is not spicy at all! Just plain delicious! And a healthy snack!


I have two pieces of Wholemeal Tortilla Wraps which I wanted to clear. I toasted them in a dry pan over low heat on both sides until crispy. Cut them to triangles and serve with the Spicy Edamame Dip. You can serve the dip with fresh cut vegetables. 


This is really good! I was standing and enjoying myself eating a few pieces of the tortilla crisp dipped in the yummy hummus (very addictive!), until I remember...


.......  the Edamame beans which I've reserved earlier. I always forget my garnishes!


Note : Recipe says this serves 10!  Maybe, if you are serving as a starter! To me it serves two! Or one, if you are eating this as a meal for lunch, like me! wink!

Spicy Edamame Dip
(adapted from Rick Bayless, here)
2 garlic cloves, unpeeled
1 cup shelled edamame beans (fresh green soy beans)
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon cayenne powder
1/8 teaspoon ground cumin
3 tablespoons olive oil
1/8 cup fresh lime juice
1/8 cup chopped fresh cilantro
fresh cut vegetable, for dipping
pita bread, cut in wedges, for dipping

  1. In a dry skillet over medium heat and turning frequently, roast the garlic until softened, about 15 minutes, they will be dark in some spots; let them cool and remove the skins.
  2. In salted water to cover, simmer the edamame until they are tender, about 5 minutes; drain, reserving 1/3 cup of the boiling water, and set aside to cool.
  3. In a food processor or blender, coarsely chop the peeled garlic.
  4. Add the drained edamame, salt, coriander, cayenne, and cumin, and process until smooth, adding as much of the reserved cooking water as necessary to make a puree.
  5. Add the oil, lime juice, and cilantro, and pulse to combine.
  6. Place the dip in a serving dish, and serve with vegetable and pita wedge dippers.


This post is linked to :
This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.



Ingredient for this month is Soy Beans


and to I Heart Cooking Clubs (IHCC), for the theme of this week "October Potluck"

IHCC Potluck Badge



and I'm sharing this post with :

29 comments:

  1. If you could see me right now, Joyce, you would see that I'm just about licking my computer screen - that dip looks soooo insanely good. I haven't had any luck with finding edamame beans where I live, but I figure I could try this with broad (fava) beans.

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    1. So happy that I finally found an Asian supermarket in my town that sells edamame. I bought a big bag on the weekend so that I can give this a try.

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  2. Love the green colour! I enjoy eating this green bean whenever I visit the Japanese reataurant! Simply delicious!

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  3. wow I love your green soya beans dip. Sure looks delicious.

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  4. My family love edamame beans. I don't know this actually is young soya beans. I usually call it green soya beans as 'edamame' is difficult for me to say :P This dip must be very delicious! Love it!

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  5. Hello, discovered your blog while visiting the IHCC site, that edamame dip looks delicious. :)

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  6. Very vibrant and tempting to look at dips.
    Deepa

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  7. Hi Joyce, I didn't know edamame beans are young soya beans. Thanks for sharing this dip. They're great for parties.

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  8. .Hi Joyce , this dish sounds just yummy , got to try it , thanks for sharing :)/

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  9. Wat a bright and incredible dip..Would love that plate rite now.

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  10. Joyce, this sounds so yummy and I love the colour!

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  11. Don't you just love the color of this dip...it just scream healthy, right? That green means you can eat it until it's gone and all you have are healthy benefits, right? Please say it is so as this looks wonderfully delicious!

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  12. I love edamame- your dip looks delicious! I'm sure it wouldn't serve 10 unless they were not as hungry as me. :)

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  13. i love it! I love it! I love it! So many reasons to love it. One i love edamame, love dips, love this spicy flavor and love it!

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  14. I love order edamame when I'm dining at the japanese restaurant but never try edamame dip b4. This is a very interesting recipe. Like it!

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  15. I would eat this by myself for lunch too! Such a gorgeous colour and since it's a Rick Bayless recipe, I know it has the flavour to match.

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  16. sounds something i like.....making me want to have some bread and hummus for supper now :D

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  17. Hi Joyce,

    I can imagine that this dip must be very delicious that you can eat half of them! Can I eat the other half?

    Zoe

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  18. What a wonderfully bright & fresh dip! I love Rick Bayless....wish I'd been around for that IHCC! You are inspiring me to concoct a little Mexican :)

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  19. Your dip looks so vibrant!! What a spin on plain old hummus. And very informative ...did not know that edamame were actually soya beans.

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  20. This looks fabulous Joyce. I have a go-to edamame dip recipe but it uses feta and I like the spiciness and no-dairy aspects of this one. Yum! ;-)

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  21. The color is incredible! I never would have guessed that this is a Rick Bayless recipe. Looks really good, Joyce. Thank you for linking!

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  22. I am very partial to beans and therefore love this dip! The color is so pretty and I love all the spices and added garlic. I can see how you would want to eat the entire thing for lunch! I'd probably be tempted to do the same thing.

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  23. Have just discovered edamame. Good stuff!

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