Sunday, December 19, 2010
Edamame Miso Dip with Black Sesame Crackers
1¼ cups shelled edamame, thawed if frozen
1 tablespoon plus 1 teaspoon mellow white miso
¼ cup each: raw tahini and all-purpose oil (such as coconut)
3 medium cloves garlic, peeled
½ cup baby spinach, lightly packed
5 tablespoons fresh lime juice
¾ teaspoon sea salt (or less if you prefer)
•Black sesame seeds
•Black sesame rice crackers
1. In a food processor, blend the edamame, miso, tahini, oil, garlic, and spinach very well until totally smooth. Be warned that this can take longer than you might think. Have faith and keep blending. All of the chunks will disappear! Blend in the lime juice and salt until the mixture is consistently smooth.
2. Remove the dip from the food processor, using a rubber spatula if necessary. Place it on your serving dish and scatter the sesame seeds on top. Serve with crackers and carrots for dipping.
Makes about 1½ cups of dip; 30 minutes or under! GF/Blue