Wasabi Edamame Schmear Recipe

Jun 10, 2013 3:01 pm

Fresh blended soybean dip with a spicy hot kick

edamame spread recipe
Photo: Jen Altman
The ever-present heat from the wasabi intensifies over time in this spread.
 

We've bought more tubs of dip than we're willing to count. It's time to make our own, which is why we picked up a copy of Crackers & Dips. If you're proud of your dip (and you will be if it's homemade), do something about it: bring a batch to every party until you're the "dip person." This spicy, healthy edamame spread is a good place to start. 

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 crispy wonton triangles and the soy and mirin flavors of senbei. 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.

Reprinted with permission from Crackers & Dips

Servings: 1 1/2 cups

Ingredients

1 (12-ounce) bag frozen shelled edamame, defrosted
1/3 cup water
2 tablespoons freshly squeezed lemon juice
2 tablespoons sesame butter (tahini)
2 teaspoons wasabi paste (not powder)
fine sea salt
2 tablespoons vegetable oil
Directions: 
  1. In the bowl of a food processor, combine the edamame, water, lemon juice, sesame butter, wasabi paste and 1 teaspoon 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. Taste the dip and season with salt, if needed. Keep in an airtight container in the refrigerator for up to 1 week.

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Level of Difficulty: 
Easy
Prep Time: 
20 minutes
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