This green edamame dip, high in protein and rich in flavour, comes together in 10 minutes or less. Taking inspiration from classic hummus, the dip is a puree of edamame beans and other Asian ingredients. Enjoy with Carrot Chips (page 98) or Beetroot Flax Crackers (page 94), or use as a spread for your favourite sandwich. It also stores well, so it can be made ahead for parties or even meal prep.

MAKES ABOUT 4 CUPS, FOR 4 TO 5 SERVINGS

INGREDIENTS

8 whole scallions (spring onions) plus thinly sliced greens for garnish

1 cup cooked shelled edamame beans

Juice of 1 lemon

2 garlic cloves, peeled

1 teaspoon toasted sesame oil, plus more for optional garnish

1/4 cup Chinese sesame paste

1 teaspoon kosher salt, plus more to taste

3 tablespoon extra virgin olive oil

1/2 cup ice water, plus more as needed

Toasted black and white sesame seeds, for garnish

METHOD

Start by charring the scallions: You can use a kitchen blowtorch to char them on all sides, or a grill if you have one. Alternatively, char them in a dry heavy-bottomed pan over high heat until their exteriors are blackened, 5 to 6 minutes.

Place the scallions, edamame, lemon juice, garlic, sesame oil, sesame paste, and salt in a blender or food processor and blend until smooth. Continue to process while pouring in the olive oil, followed by the ice water, adding more as needed to achieve the desired texture (some like it smooth, some like it a little chunkier!).

Adjust the seasoning to taste. Garnish with sliced scallion greens and toasted sesame seeds, along with toasted sesame oil, if desired.

Sesame, Soy, Spice by Remy Morimoto Park