Middle Eastern Edamame Dip Food

SPICY EDAMAME DIP

Steps:

• In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside.
• Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve 3/4 cup of the cooking water before draining. Drain the beans and cool.
• Transfer the garlic into a food processor and chop coarsely. Add the beans, cayenne pepper, cumin, salt, pepper and process in the food processor. Add the olive oil, lime juice and cilantro and pulse to combine. Add the reserved water a little at a time while processing until smooth (you may not need to add all of the water). Use pita chips for dipping.

SPICY EDAMAME DIP

Steps:

• Cook 4 large unpeeled garlic cloves in a skillet over medium heat, turning, until light brown, 15 minutes. Let cool, then peel. Cook 2 cups shelled edamame in a saucepan of boiling water, 5 minutes. Reserve 1 cup cooking water, then drain and cool. Chop the garlic in a food processor. Add the edamame, 1/2 teaspoon cayenne, 1/4 teaspoon ground cumin and a pinch each of salt and black pepper; process. Add 1/4 cup olive oil, 2 tablespoons lime juice and 1/4 cup chopped cilantro; pulse, thinning with the cooking water as needed.

EDAMAME AND MISO DIP

Steps:

• Bring a small pot of water to a boil and add the edamame. Cook until tender, about 5 minutes. Drain well and cool slightly.
• Place the edamame in a food processor along with the miso, 1/2 cup water, garlic, ginger, sesame oil and 2 tablespoons rice vinegar. Set aside 1 tablespoon scallion for garnish and add the rest to the food processor. Process until smooth, scraping down the sides of the bowl as needed. Season with the additional tablespoon of rice vinegar if desired.
• Transfer the dip to a small serving bowl and garnish with the reserved scallions and the sesame seeds if using. Serve with crackers and vegetables for dipping.

EDAMAME DIP

Steps:

• 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. Serve with chips or crackers. Store in an airtight container for up to 5 days.
• Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted.

EDAMAME DIP

Steps:

• Place the edamame in a colander and rinse them under hot running water until they are mostly thawed, about 30 seconds.
• In a food processor, coarsely puree the edamame and the remaining ingredients with 2 tablespoons water, leaving some chunks.
• Adjust the seasonings.
• Transfer to a serving bowl and, if you like, place lime slices on the sides of the bowl as you would for a margarita.

MIDDLE EASTERN EDAMAME DIP

Steps:

• Cook edamame according to package directions but *omit* the salt. I lightly boiled the edamame and [reserved] some of the cooking liquid.
• Place the olive oil, salt, cumin and garlic in a food processor. PULSE 2-3 times.
• Add the edamame and the remaining ingredients. Blend to desired consistency. If the mixture is too thick you can thin it with a little bit of the edamame cooking liquid. Taste and adjust with more salt or lemon if needed.
• We served the edamame dip with a light drizzle of olive oil on top followed by a sprinkle of sumac, a sprig of fresh parsley and accompanied by Recipe #100777.

EDAMAME DIP

Steps:

• Place all ingredients in a food processor, and process until smooth.
• Serve immediately, or cover and chill.

SPICY EDAMAME DIP

Steps:

• In a dry skillet over medium heat and turning frequently, roast the garlic until softened, about 15 minutes- they will be dark in some spots; let them cool and remove the skins.
• In salted water to cover, simmer the edamame until they are tender, about 5 minutes; drain, reserving 1/3 cup of the cooking water, and set aside to cool.
• In a food processor or blender, coarsely chop the peeled garlic.
• Add the drained edamame, salt, coriander, cayenne, and cumin, and process until smooth, adding as much of the reserved cooking water as necessary to make a puree.
• Add the oil, lime juice, and cilantro, and pulse to combine.
• Place the dip in a serving dish, and serve with vegetable and pita wedge dippers.

MIDDLE EASTERN DIP

Steps:

• Drain garbanzo beans, reserving 2 TBL liquid; set aside.
• Combine reserved liquid, 2 TBL lemon juice, sesame seeds, garlic, sesame oil, cumin and red pepper in container of an electric blender or food processor; top with cover and process until smooth.
• Add garbanzo beans, remaining lemon juice and parsley; process until smooth.
• Transfer mixture to a medium bowl, and stir in tomato.
• Cover and chill at least 2 hours.
• Serve with toasted pita triangles.

CREAMY EDAMAME DIP

Steps:

• Boil edamame in salted water until tender, 8 minutes. Transfer to an ice-water bath; drain. Puree in a food processor with cottage cheese, cilantro, serrano, lime juice, oil, 3 tablespoons water, cumin, and salt until creamy. Serve with a drizzle of olive oil and carrots for dipping.

MIDDLE EASTERN TAHINI DIP

Steps:

• In bowl, stir 1/3 cup water into tahini.
• Stir in lemon rind and 1/3 cup lemon juice, then another 1/3 cup water.
• Stir in parsley, garlic, cumin and salt.
• (Dip can be covered and refrigerated for up to 8 hours. Serve at room temperature.).
• Canadian Living.

MIDDLE EASTERN DIP

Steps:

• Combine all the ingredients in a food processor. Process until the mixture is smooth ad creamy and no lumps remain, scraping down the sides of the bowl as needed. Serve immediately or cover and refrigerate until ready to use.

EDAMAME DIP (EDAMOLE)

Steps:

• Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.