Edamame, mint and parmesan dip
Time to make: 15 mins
(at time of publication)
Nutrition Info.(per serve)
200g frozen edamame beans, defrosted
2 cloves garlic, crushed
4 tablespoons ripe avocado
pinch salt, to taste
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/3 cup grated parmesan
1/3 cup fresh mint or basil leaves, roughly torn
freshly ground black pepper
2 wholemeal pita breads, cut into triangles, sprayed with olive oil and grilled until crispy
4 cups celery and carrot sticks
1 cup cherry tomatoes
Total fat 15g
Saturated fat 3g
Dietary fibre 6g
1 Place all dip ingredients in a blender and process until roughly mixed. Adjust seasoning. Chill.
2 Serve with pita chips, vegetable sticks and tomatoes.
Make it gluten free: Use gluten-free wraps instead of pita breads.
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