Umami Edamame Dip

Umami Edamame Dip
COMMENTS
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    [post_date] => 2014-11-04 13:43:25
    [post_date_gmt] => 2014-11-04 19:43:25
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    [post_title] => Umami Edamame Dip
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    [post_modified] => 2015-06-18 10:04:56
    [post_modified_gmt] => 2015-06-18 16:04:56
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11.04
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TOTAL TIME :
INGREDIENTS
  • ¾ cup toasted walnuts
  • 16 ounces organic frozen edamame thawed
  • 2 teaspoons miso paste
  • ½ teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons fresh chives minced
  • 2 cloves garlic minced
  • ½ cup olive oil
DIRECTIONS
  1. Preheat oven to 375 degrees F. Add walnuts to a baking sheet and bake for 12 minutes or until fragrant. Remove and set aside to cool.
  2. Combine edamame, walnuts, miso paste, salt, lemon juice, 2 tablespoons of the chives and garlic in a food processor and process until ingredients are incorporated.
  3. While processor is running, drizzle in olive oil until the texture resembles chunky hummus. You can add more or little to your taste.
  4. Sprinkle with remaining chives and serve as you like.
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  • Andie Estes

    This is an AWEsome dip recipe! I made it with 1/2 sunflower seeds and 1/2 cashews instead of walnuts and it tastes amazing. I also used 2 TBS miso and omitted the salt.

    • Yay!!! Thank you so much for sharing your variation! I’m so glad you loved the dip. I need to make it again asap! xoxo