Tailgating season is upon us, and those who want to entertain but serve up some healthier fare will love this Edamame Dip! “Mom” is a big fan of edamame, whether eaten raw or put in a favorite dish, and this dip is a definite winner! It is easy to pack along for the big game or it can be served alongside nutritious veggies right on the coffee table!
2 cups boiled edamame beans (chilled)
4 cups water
3 tablespoon of sesame paste or tahini
Juice of 1 whole lemon
2 tablespoon olive oil
1 tablespoon walnut oil
1 teaspoon fresh garlic
Salt and fresh cracker pepper to taste
Optional: Skewer your favorite veggies and grill them with some olive oil basted on it. Season with salt and pepper.
1. Use a blender and blend everything together. You may need to add more water or oil to make it less thick if you like it more saucy. Season with salt and pepper when done to get the right flavor.
2. Serve with veggies and dig in!
*Recipe and image courtesy of Fangalicious.*
About Kathy Fang
Kathy Fang is the chef and co-owner of Fang Restaurant in San Francisco’s SOMA district less than a mile from her father’s famed restaurant in the heart of Chinatown – House of Nanking. With a traditional Chinese upbringing, Kathy was able to grow as a chef and merge her family heritage with her own style which she also demonstrates on her popular blog myfangalicious.com