SBS Food

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Edamame dip with tortilla chips

This picnic and party-friendly dip can be made ahead and stored in the fridge for up to five days.

A bowl of vibrant green dip sits on an oblong tray, with golden tortilla chips and fresh vegetable crudite. Two drinking glasses with a golden liquid in them sit alongside.

Edamame dip with tortilla chips. Credit: Mary Makes It Easy / Geoff George

  • serves

    8-10

  • prep

    10 minutes

  • cook

    20 minutes

  • difficulty

    Easy

serves

8-10

people

preparation

10

minutes

cooking

20

minutes

difficulty

Easy

level

Ingredients

  • 4 corn tortillas, cut into wedges
  • ½ cup (125 ml) olive oil, plus more for brushing the tortillas
  • Kosher salt
  • 2 cups (500 ml) frozen edamame
  • 2 cups (500 ml) frozen chopped kale or 4 cups chopped fresh kale
  • 1-2 jalapeno, seeds removed and flesh roughly chopped
  • 1½ tbsp chopped parsley
  • 3 garlic cloves, minced
  • 1 lemon, zested and juiced
  • ¼ cup (60 ml) tahini
  • A splash of water, if needed
  • Freshly ground black pepper
  • Crudité, such as carrots, radishes, cucumbers or celery, to serve
Makes about 3½ cups.

Instructions

  1. Heat oven to 190°C (375°F). Brush the tortillas lightly with oil and season to taste with salt. Bake for 10 to 12 minutes, until lightly golden. Set aside to cool.
  2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add in the edamame, kale, and jalapeno and cook for 3 to 5 minutes or until the kale and edamame are bright green and tender. Drain and transfer to a food processor or a high-powered blender.
  3. Add in the parsley, garlic, lemon zest, lemon juice and tahini and pulse to finely chop and combine. With the mixer running, slowly drizzle in the ½ cup olive oil and continue processing until it reaches a dippable consistency. If the mixture is a little thick and chunky, add in some water a splash at a time until it reaches your desired consistency
  4. Season to taste with salt and pepper. Serve with tortillas and crudité.

Note
The dip can be stored in a covered container in the fridge for up to 5 days.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 28 February 2024 9:38am
By Mary Berg
Source: SBS



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