🥘 Ingredients
- shelled edamame 12 oz
- tahini ¼ cup
- medium ripe avocados ½
- soy sauce or tamari 1 ½ tbsp
- garlic cloves 4
- serrano pepper or jalapeño pepper 0.5-1
- cilantro leaves and tender stems remove thick stems 1 handful
- toasted sesame oil 1 tsp
- large lime 1
- Kosher
- seeded whole grain or sprouted multigrain bread 8 slice
- hemp seeds/hearts 6 tbsp
- Pickled Onions
📝
For mild heat, remove the membranes from the chile pepper. Not a fan of cilantro? Use flat-leaf parsley instead. Storage: Store the leftover edamame smash in an airtight container in the fridge for up to 1 week. The green color will fade but it will still taste good. Toast your bread fresh, then add the edamame smash and any toppings right before serving. Nutrition boost: For even more protein, add another 1 ½ tablespoons (12g) hemp seeds on each serving. For more veggies, top with microgreens or thinly sliced salad greens.
-
1Gather: shelled edamame , tahini , medium ripe avocados , soy sauce or tamari , garlic cloves , serrano pepper or jalapeño pepper , cilantro leaves and tender stems remove thick stems , toasted sesame oil , large lime , Kosher salt or sea salt to taste. For the for serving:: seeded whole grain or sprouted multigrain bread , hemp seeds/hearts , Pickled Onions .
-
2Cook the edamame using the package instructions, or simply defrost: add to a bowl of hot water and rest until thawed. Drain in a colander and shake to dry.
-
3Add the tahini, defrosted edamame, avocado flesh, soy sauce, garlic, chile pepper, cilantro, sesame oil, lime zest, and 2 tbsp lime juice to a food processor. Start blending until it turns into a chunky dip, scraping down the sides as you go. Taste, adding salt to taste, or for more tang, add more lime juice; for more nutty richness, add more sesame oil; for more savory saltiness, add more soy sauce.
-
4Toast your bread of choice. Smear a generous amount of the edamame smash onto each slice of bread. Top with hemp seeds and sauerkraut or Pickled Onions, if desired.