Edamame-avocado dip with crunchy vegetables
Einheiten
Portionen
Zutaten
Dip
- 300 g tiefgekühlte ausgelöste Edamame gerundet
- 180 g reifes Avocadofruchtfleisch, etwa 1 große Avocado gerundet
- 100 g griechischer Naturjoghurt gerundet
- 45 ml frischer Limettensaft gerundet
- 20 g frischer Koriander, Blätter und zarte Stiele gerundet
- 1 kleine Knoblauchzehe gerundet
- 1 Frühlingszwiebel, geschnitten gerundet
- 4 g feines Salz gerundet
- 1 g gemahlener Kreuzkümmel gerundet
- 30 ml kaltes Wasser, nach und nach zugeben gerundet
Zum Dippen
- 600 g Karotten, in Stifte oder feste Scheiben geschnitten gerundet
Zubereitung
Method
- Cook the edamame in boiling water according to the package directions, usually 4 to 5 minutes. Drain, rinse under cold water, and drain again very well.
- Put the edamame, avocado, yogurt, lime juice, cilantro, garlic, scallion, salt, cumin, and 30 ml water in a food processor.
- Process for 1 to 2 minutes, scraping the bowl. Add more water 15 ml at a time only until smooth enough to scoop; it should not run.
- Adjust lime and salt. Transfer to a shallow container and press reusable wrap or parchment directly onto the surface.
- Cut the vegetables and serve alongside, not stirred into the dip.
Make-Ahead and Storage
- Refrigerate promptly and use within 2 days for best color and quality. Keep the surface covered directly.
- Pack washed, thoroughly dried vegetable dippers in a separate sealed container.
- Stir before serving. Freezing is not recommended because avocado and yogurt can separate.
Notes
- Vegetarian and gluten-free when the edamame, yogurt, and spices are verified. Use unsweetened plant-based yogurt to make it vegan.
- Add blending water gradually; avocado size and edamame dryness change the amount needed.