Edamame, mint and parmesan dip

This is a low-cost vegetarian dip that makes a nice alternative to guacamole or hummus. We love the fresh minty taste of the dip and that it is gluten-free.

Serves: 6 (with dippables)

Time to make: 15 mins

Ingredients

More weights & measures

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
⅓ cup grated parmesan
⅓ cup fresh mint or basil leaves, roughly torn
freshly ground black pepper
To serve
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

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Instructions

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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.

Variations

Make it gluten free: Use gluten-free wraps instead of pita breads.

HFG tip

This dip is best eaten a few hours after it’s made it, as it will discolour overnight.
Re-taste dip just before serving as flavours can alter while chilling.

Nutrition Info (per serve)

Calories 238 cal

Kilojoules 1000 kJ

Protein 9 g

Total fat 15 g

Saturated fat 3 g

Carbohydrates 15 g

Sugar 4 g

Dietary fibre 6 g

Sodium 180 mg

Calcium 100 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.