Edamame Spread with Asian Flavors
Kim Franklin
ingredients
- 8 ounces frozen, shelled edamame
- 8 ounces frozen peas
- 1/4 cup olive oil
- 2 teaspoons tamari or soy sauce
- 1 crushed garlic clove
- 1 teaspoon wasabi powder dissolved in water
- 1/4 teaspoon cayenne pepper
- Fresh lemon juice, to taste
- Fine sea salt, to taste
directions
- 1
Drop the edamame and peas in a medium saucepan of generously salted boiling water.
- 2
Cook until tender, about 10 minutes. Scoop out about 1/4 cup of the cooking water before draining.
- 3
Puree the edamame and peas together in a food processor along with the remaining ingredients, adding water 1 tablespoon at a time as needed to make a smooth, creamy consistency.
- 4
Sprinkle a little more cayenne over the spread before serving with rice crackers or flatbread.
Source: Kim Franklin
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