Edamame Spread
This high protein edamame dip doubles as a spread for toast. Vegan, ready in 10 minutes, and keeps a week in the fridge without browning.
Ingredients
- 1 cup Edamame Beans, I use frozen edamame beans
- 1 cup Green Peas, I use frozen peas
- ½ cup Fresh Basil, loosely packed
- 1-2 tbsp Fresh Dill, Taste and adjust
- ½ cup Unflavored Greek Style Vegan Yogurt, I like the brands Kite Hill and Forager - regular Greek yogurt works too! 1/2 cup is the equivalent to 1 standard container of yogurt. If you don't have access to yogurt or don't like the taste, swap for a tbsp of 2 of olive oil or 1/2 an avocado
- 2 Garlic Cloves
- 2 tbsp Nutritional Yeast
- 1 tbsp Hemp Seeds
- ½ - 1 Lemon, juice from, Taste and adjust
- ½ tsp Paprika
- 1 tsp Sea Salt
Instructions
- If using frozen peas and edamame, add them to hot water and let them soak until defrosted - 20 minutes is usually enough. Otherwise, make sure they are cooked and not raw!
- Add all of the ingredients to a food processor - keep in mind the yogurt is optional, but does add a nice creamy texture and additional protein. Blend until you're left with a creamy spread, or keep it a chunkier preference. Stop to scrape down the sides of the processor if needed.
- Spread atop your toast with toppings of your choice, add a scoop to your meal, or serve as a dip with crudite, crackers, whatever you'd like!
- This dip will keep in the fridge just over a week. Enjoy!