12 ounces frozen shelled edamame, thawed and patted dry
1/2 avocado, see note below
1 garlic clove
1 scallion, white and light green parts cut into 1/2" pieces, dark green parts sliced thin on the bias for garnish
1 teaspoon grated lemon zest
1/2 teaspoon kosher salt
4 teaspoons lemon juice, or more to taste
6 tablespoons extra virgin olive oil
Freshly ground black pepper, to taste
1/4 cup fresh cilantro leaves, chopped
1 teaspoon Pure and Simple Curry, optional
Crackers, for serving
Raw vegetables, for serving
I created this recipe for the 2013 Spring Delaware Home Show for demonstration and tasting of my line of Pure and Simple Seasonings. My favorites with this dip are curry, chai, and Jamaican jerk. The dip is good on it's own as well and makes a great alternative sandwich spread.
In a food processor fitted with the steel blade, add the edamame, avocado, garlic, white and light green parts of the scallion, lemon zest, and salt. Pulse to chop finely, about 10 pulses. Scrape the sides of the food processor half way though.
With the processor running, add the lemon juice and olive oil through the feed tube. Continue to process until mixture is smooth, stopping to scrape the sides of the bowl.
Move mixture to a serving bowl. Season with pepper; stir in chopped cilantro and curry powder, if using. Garnish with sliced dark scallion greens.
Makes about 2 cups.
To preserve the other half of the avocado, leave the pit in the half you will be saving and leave the flesh in the skin. Rinse with cold water and immediately cover with plastic wrap with the wrap touching the flesh. Air is what makes the avocado turn brown so make sure the wrap is on tight. Store in the fridge. Should be good for 24 hours.
Nutritional data not available