Avocado, Edamame & Herb Dip
Method
Blend the base: Add the cooked edamame, avocado, Greek yogurt, tahini, lemon juice, garlic and cumin to a food processor. Blend until smooth and creamy.
Add the herbs: Add the parsley, mint and cilantro and pulse several times, keeping a little texture and visible flecks of herbs.
Adjust: Add the cold water gradually until the dip reaches a thick but scoopable consistency. Season with lemon zest, salt and black pepper.
Serve: Transfer to a shallow serving bowl and create a swirl in the centre. Drizzle with extra virgin olive oil.
Finish: Sprinkle with pumpkin seeds and fresh herbs. Serve with cucumber, radishes, colourful bell peppers or whole-grain crackers.
Vegan option: Replace the Greek yogurt with 60 g unsweetened soy yogurt. All other ingredients are naturally vegan. Creamy avocado meets protein-rich edamame in this vibrant green dip, while three fresh herbs give it a bright Mediterranean character. Tahini adds subtle nuttiness and lemon keeps the rich avocado balanced. It is colourful enough for entertaining but simple enough for everyday snacking.
Nutrition Facts
Per serving
