Edamame, Pea and Wasabi Dip with Tortillas

Preparation time 10 minutes
Serves 16

480g bag frozen soya (edamame) beans (we used Birds Eye)
350g (12oz) frozen peas 1 large garlic clove, roughly chopped large handful coriander 1-2tsp wasabi (we used the powdered one from Clearspring)
juice 2 limes 2tsp fish sauce (optional)
1tbsp rice vinegar 3tbsp natural yogurt 3tbsp olive oil salted tortilla chips, to serve

1 Cook the edamame beans and peas 
in boiling water for 2 to 3 minutes. Drain, reserving a few tbsp of the cooking water, then cool under cold running water.
2 Whizz the veg in a food processor with the garlic, coriander, wasabi, lime juice, fish sauce (if using), rice vinegar, yogurt and oil. 
If the mixture is a bit stiff, add a little of 
the cooking water until you have the right consistency. Season well to taste, and serve with tortilla chips.

Per serving: 84 calories, 4.5g fat 
(0.5g saturated), 6g carbohydrate

This recipe appeared in woman&home magazine in December 2010

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