Quick edamame and wasabi spread

Quick edamame and wasabi spread: a creamy spread with edamame, wasabi, ginger, lemon juice and sesame – with a kick, fresh and blended in a few minutes.

At a glance

• Serves 6
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 100 kcal per serving
• Protein: 8 g
• Fat: 5 g
• Carbs: 6 g

Ingredients

• 300g edamame
• 1 tbsp sesame oil
• 1 tbsp lemon juice
• 1 piece of ginger (about 2 cm)
• 2 tbsp water
• 1 tsp wasabi paste (without added sugar or seed oils)
• 1 pinch of salt
• 1 tsp sesame seeds

Method

You’ll need: blender · mixing bowl · sieve · grater

1. Cook the edamame briefly in boiling water, drain and let them steam dry a little. If needed, pop the beans out of their pods.
2. Peel the ginger and grate it finely. That way the heat is spread evenly through the spread.
3. Put the edamame in a blender with the sesame oil, wasabi paste, lemon juice, ginger and water. Blend everything until creamy.
4. Check the texture and blend briefly again if needed. Season to taste with salt.
5. Spoon the spread into a bowl and chill briefly so the flavours come together.
6. Serve with toasted sesame seeds. Cucumber, rice cakes or fresh bread go well with it.

Good to know

When it needs to be quick, this spread is worth its weight in gold. Creamy, fresh and with a pleasant heat. So easy you can make it on the side.

Swaps

Sesame oil → olive oil (mainly monounsaturated fatty acids); wasabi paste → freshly grated horseradish (similar heat, usually a shorter ingredient list); lemon juice → lime juice (similarly fresh, a little more aromatic); sesame seeds → chopped pistachios (provide unsaturated fatty acids and some potassium; tree nuts)

Allergens

Contains soya and sesame. The heat is often too intense for children, so use the wasabi sparingly. In pregnancy, the ingredients are fine in normal kitchen amounts, as long as everything is prepared with care and kept well chilled.

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