Smashed Pea and Edamame Dip

A zesty and fresh dip packed full of protein and flavor, topped with chili crisp and toasted sesame seeds.

By @alfiecooks

Original recipe source

Cook time: 15 minutes

Servings: 6

Ingredients

• 1 bunch spring onions charred
• 0 to taste salt
• 0 tbsp oil for drizzling
• 250 g frozen garden peas
• 250 g frozen edamame beans
• 15 g fresh coriander
• 15 g fresh mint
• 1 clove garlic clove minced
• 1 block silken tofu optional
• 1 tsp miso paste
• 1 tsp soy sauce
• 1 tsp agave syrup
• 1 lime juice and zest
• 0 to taste chili crisp
• 0 tbsp black sesame seeds
• 0 tbsp white sesame seeds
• 0 to taste tortilla chips

Instructions

1. Preheat the oven to 392°F (200°C). Season the spring onions with salt, drizzle with oil, and place them on a baking tray. Cook in the oven for 5-10 minutes until charred and soft.
2. Blanch the peas and edamame beans in boiling water for 1 minute, then transfer to a food processor, reserving 1 tablespoon for garnish.
3. Add the fresh coriander, mint, charred spring onions, garlic, silken tofu (if using), miso paste, soy sauce, and agave syrup to the food processor. Pulse until chunky and combined.
4. Squeeze in the juice of one lime and add the zest. Blend again until creamy. Adjust seasoning if necessary.
5. Serve the dip in a bowl topped with the reserved peas, chili crisp, and toasted black and white sesame seeds. Enjoy with tortilla chips.