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Crackers and Dips: Wasabi Edamame Schmear

Level: Easy
Found in Appetizer,   Snack,   Dinner Party  By
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Author Ivy Manning, Crackers and Dips

Author Ivy Manning

This tasty snack recipe is excerpted from Crackers and Dips: More Than 50 Homemade Snacks, by Ivy Manning (Chronicle Books, June 2013, $19.95), and was featured in the Coca-Cola Journey article Best Summer Cookbooks.

Ingredients

Servings:
  • 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

Preparation

  • Total Time: N/A
  • Prep Time: N/A
  • Cook Time: N/A
  1. In the bowl of a food processor, combine the edamame, water, lemon juice, sesame butter, wasabi paste, and 1 tsp salt.
  2. Pro­cess until the mixture is smooth, about 4 minutes, stopping to scrape down the sides of the work bowl once or twice while blending.
  3. With the machine run­ning, slowly add the vegetable oil and process until incorporated.
  4. Taste the dip and season with salt, if needed.
  5. Keep in an airtight container in the refrigerator for up to 1 week.

Makes 1 1/2 cups/360 ml.

Wasabi Edamame Schmear

Crackers and Dips: More Than 50 Homemade Snacks - book jacket

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 Snacksby Ivy Manning (Chronicle Books, June 2013, $19.95).




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