Serves:6 – 8
250g frozen podded soya beans (edamame)
1 large shallot, chopped
1 garlic clove, roughly chopped
15g coriander, leaves and stalks roughly chopped
2 pinches cayenne pepper
15g sweet white miso paste
75ml olive oil, plus extra to drizzle
4 wraps (gluten-free, if liked)
generous drizzle olive oil
3 tbsp black or white
1. Put the soya beans, shallot and garlic in a pan and pour in enough water to just cover. Bring to the boil, then reduce to a simmer for 4 minutes, until the shallot is tender. Drain and allow to cool slightly.
2. Tip into a food processor with the remaining ingredients and 3 tbsp water. Whizz for 2-3 minutes, until soft but with a little texture. Chill in a bowl until ready to serve.
3. For the crispbreads, preheat the oven to 180 ̊C, gas mark 4. Cut the wraps in half, then cut each half vertically into 5 strips. Toss in a bowl with the oil and 2-3 pinches of salt. Spread out on a baking tray, making sure they don’t overlap, and scatter with the sesame seeds. Bake for 15 minutes, until golden. Serve warm or at room temperature with the dip.
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