- 1 bag frozen shelled edamame (green soybeans), defrosted (12-ounce/340g)
- .33 Cups water (75 ml)
- 2 Tablespoons freshly squeezed lemon juice
- 2 Tablespoons sesame butter (tahini)
- 2 Tablespoons wasabi paste (not powder)
- 1 Dash Fine sea salt
- 2 Tablespoons vegetable oil
- Total Time: N/A
- Prep Time: N/A
- Cook Time: N/A
- In the bowl of a food processor, combine the edamame, water, lemon juice, sesame butter, wasabi paste, and 1 tsp salt.
- Process until the mixture is smooth, about 4 minutes, stopping to scrape down the sides of the work bowl once or twice while blending.
- With the machine running, slowly add the vegetable oil and process until incorporated.
- Taste the dip and season with salt, if needed.
- Keep in an airtight container in the refrigerator for up to 1 week.
Makes 1 1/2 cups/360 ml.
Wasabi Edamame Schmear
The fresh, clean flavor of this thick soybean-based dip, or schmear, as I like to call it, goes well with the sesame seeds on the Crispy Wonton Triangles (featured in the book) and the soy and mirin flavors of the Senbei or Japanese rice crackers. It’s even more virtuous served with thinly sliced carrots and blanched pea pods. The heat from the wasabi will intensify with time; so if you prefer just a whisper of wasabi, add it right before serving. – Ivy Manning
Excerpted from Crackers and Dips: More Than 50 Homemade Snacks, by Ivy Manning (Chronicle Books, June 2013, $19.95).