1big handful of cilantro leaves and tender stemsremove thick stems
1teaspoontoasted sesame oilmore to taste
1large limezested and juiced
Kosher salt to taste
For Serving
6tablespoonshemp seeds
Sauerkrautor pickled onions (optional)
8slicesseeded or sprouted multigrain bread(toasted, if desired)
Instructions
Add the tahini, edamame, avocado, soy sauce, garlic, chile pepper, cilantro, sesame oil, and lime zest and juice to a food processor. Start blending until it turns into a chunky dip. Season with salt to taste as needed.
Toast your bread of choice. Smear a generous amount of the edamame smash onto each slice of bread.
Top with hemp seeds and sauerkraut or pickled onions, if desired.
Store leftover spread in an airtight container in the fridge for 7 to 10 days. The green color will fade but it will still taste good.
Notes
General Notes:One serving of the edamame mash itself contains approximately 18-20 grams of protein. To reach 30 grams of protein per serving, serve over two slices of seeded or sprouted multi-grain toast and top with 1 1/2 TBSP hemp seeds. Nutrition values are estimates only. Variations may occur due to brand and product availability and food preparation. Note 1: You can also find refrigerated edamame at some grocery stores, like Trader Joe’s.Note 2: Use tamari to keep this recipe gluten-free.Note 3: Remove membranes for mild heat. If you can’t find serrano peppers, use a jalapeño.