This dip is my new latest obsession. It jammed packed with plant protein, healthy fats and green goodness. It’s creamy but it still have a subtle crunchy texture thanks to the edamame beans. It’s great as a dip with veggies bit it even more delicious to use in sandwiches as it add so much flavour and creaminess. This is my favourite recipe for a veggie packed sandwich perfect for packed lunch or for eating on the go!
For the edamame spread:
1 cup of frozen edamame beans
1 clove of garlic
A small handful of fresh mint leaves
1 teaspoon of One Earth Green Goddess
½ tablespoon of tahini
The juice of ½ lemon
Salt & pepper to taste
For the sandwich:
2 slices of bread if your choice ( I have used rye bread)
2 slices of tomato
A handful of lettuce or greens of your choice
½ carrot peeled into ribbons or shredded
½ cup of finely sliced purple cabbage
1 teaspoon of apple cider vinegar
A pinch of salt
Place the edamame beans into a bowl and covered them with boiling water. Let them sit for 2-3 minutes until they are a bit soft. Drain them and place them in a food processor with all the other ingredients. Blitz for few moments until you have a chunky quacamole kind of consistency. You might need to scrape the sides of the food processor and blitz again.
To make the purple cabbage softer (and tastier) place it into a bowl and add the salt and apple cider vinegar. With your hands squeeze and massage the cabbage. Let it sit in the bowl for few minutes before assembling the sandwich.
Spread the edamame dip onto each slice and top with the tomato slices, greens, carrot ribbons and purple cabbage. Enjoy!
Store any leftover edamame dip in an airtight container in the fridge for few days.