Snacks · Mediterranean
Edamame and white bean dip with vegetable sticks
A smooth green dip of edamame, white beans and silken tofu with lemon and garlic, served with raw vegetables.
- Serves
- 3
- Prep
- 10 min
- Cook
- 3 min
- Total
- 13 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 3 portions- 200 g edamame, shelled
- 200 g cannellini beans, canned, drained
- 150 g silken tofu
- 1 garlic clove, crushed
- 2 tbsp lemon juice
- 1 tsp olive oil
- 1/4 tsp salt
- 200 g cucumber, cut into sticks
- 100 g celery, cut into sticks
- 100 g carrots, cut into sticks
Method
Boil the edamame for 4 minutes, drain and cool under cold water.
Blend the edamame, beans, tofu, garlic, lemon juice, oil and salt until smooth, adding a spoon of water if needed.
Serve with the cucumber, celery and carrot sticks. The dip keeps 3 days in the fridge.