Okay, who else is obsessed with the amazing Edayummy dip from Farm Boy? The mix of kale, edamame and lemony garlicky goodness is almost too much to handle!
If you haven’t tried it yet, you are missing out! It is equal parts creamy & refreshing and best of all, it is dairy and gluten free! The recipe provided below is my take on the fan-favourite and can be adjusted as necessary based on your preference.
Like it spicy? Toss in an extra jalapeno! On a salt-restricted diet? Cut it out completely! You can use it as a dip or spread, or even as a sauce for pasta or stir-fry. It’s a super simple recipe where you just throw all the ingredients into a food processor and voila!
Warning: you might have to hide it in the back of your fridge so that your kids/spouse don’t finish the entire container on you!
Ingredients:
- 500g of shelled edamame
- 2 handfuls of washed, trimmed kale (approximately 2 cups roughly chopped)
- 2 jalapenos
- 4 cloves of garlic
- 1 lemon, juiced
- ¾ C olive oil
- 1 tsp salt
Instructions:
- Combine all ingredients in food processor and puree until well combined and no chunks are remaining
- Serve with tortilla chips, crackers or fresh cut veggies or use a spread on sandwiches/wraps
- Refrigerate remaining portion in air tight container and consume within 1 week
