Recipe courtesy Alton Brown
Makes about 2 cups
This dip is quick and easy to make, super yummy and loaded with anticancer and anti-inflammatory nutrients. Make this on a Sunday and bring to work as a snack. Enjoy with raw veggies or whole-grain crackers.
12 ounces shelled, cooked, and cooled edamame (soy beans), about 2 cups (see Note)
1/4 cup diced onion
1/2 cup tightly packed fresh cilantro or parsley leaves
1 large garlic clove, sliced
1/4 cup freshly squeezed lime or lemon juice
1 tablespoon brown miso (found in the refrigerated section at Whole Foods and similar groceries)
1 teaspoon kosher salt
1 teaspoon red chili paste
1/4 teaspoon freshly ground black pepper
5 tablespoons olive oil
Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Store in an airtight container for up to 5 days.
Note: I use frozen, shelled edamame, which cooks on the stove in about 5 to 7 minutes.