Creamy Jalapeño Basil Edamame Spread

A creamy, high-protein dip/spread made with edamame, kale, basil, and jalapeño. Great with chips, crackers, sandwiches, or vegetables.

Ingredients

• 455g frozen shelled edamame, blanched
• 190g frozen chopped kale
• 1 very packed cup fresh basil
• 2 garlic cloves
• 1–2 jalapeños, seeds removed
• 2 tsp white miso paste (about 17g)
• Zest and juice of 1 large lemon, plus extra juice to taste
• 60ml olive oil, plus extra if needed
• Salt, to taste

Method

Cook or blanch the edamame according to package instructions, then let cool slightly.

Add the edamame, frozen kale, basil, garlic, jalapeño, miso paste, lemon zest, lemon juice, and olive oil to a food processor.

Blend until smooth and creamy, scraping down the sides as needed.

Taste and adjust with additional lemon juice, olive oil, or salt if needed.

Serve immediately or chill before serving.

Serving Ideas

• With tortilla chips or crackers
• Spread on sandwiches or wraps
• As a dip for raw vegetables
• Tossed with pasta or grains
• On toast with sliced tomatoes or avocado