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  • The Australian Women’s Weekly Food

    Beach picnic

    Oct 04, 2021 4 minutes
    PHOTOGRAPHY by BRETT STEVENS
    FOOD STYLING
    by
    SOPHIA YOUNG

    PG 61

    PG 61

    Green edamame dip

    PREP + COOK TIME 15 MINUTES MAKES ABOUT 2 CUPS

    454g frozen edamame beans, thawed
    2 tablespoons extra virgin olive oil
    ½ teaspoon sesame oil
    1 clove garlic, peeled
    ⅓ cup (80ml) lemon juice
    ⅓ cup (80ml) water
    ½ teaspoon salt
    ¼ cup finely snipped chives

    1 Shell soybeans; place in a large bowl. Add enough boiling water to cover; stand 4 minutes. Drain well.

    2 Process beans, oils, garlic, juice, the water and salt until smooth. Stir in most of the chives; season to taste.

    Serve dip

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