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During Soyfoods Month, which is April, many markets will be offering you opportunities to savor soy with in-store demos and samplings, classes and more.
This easy dip is a beautifully green variation of hummus. Serve with toasted wedges of pita bread, fresh vegetable dippers or soy crackers.
Edamame Dip
11/2 cups shelled edamame (green soybeans)
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 garlic cloves, peeled
1/2 cup parsley sprigs
3 tablespoons water
3 tablespoons fresh lemon juice
Prepare edamame according to package instructions, omitting salt. Drain. Place oil, salt, cumin and garlic in a food processor; pulse two to three times or until garlic is coarsely chopped. Add edamame and remaining ingredients; process one minute or until smooth. For a thinner consistency, add another tablespoon of oil and pulse. Spoon dip into serving bowl. Yield: 8 servings.
Calories 220 (28 percent from fat); Fat 6.8 g; Protein 9.3 g; Carbs 30 g; Fiber 1.8 g; Cholesterol 0 mg; Iron 2 mg; Sodium 417 mg; Calcium 84 mg.
For more recipes and information, visit www.thesoyfoodscouncil. com
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