Guacamole may be the dip of choice for snack enthusiasts, but here we've doubled down on the green with the addition of podded edamame. One scoop of this, and you'll be back for more.
- 4 ripe avocados, chopped
- 500 gm frozen podded edamame (see note) or peas, defrosted
- 3 small garlic cloves, crushed
- ½ preserved lemon, pith and flesh removed, rind rinsed and finely chopped
- 1Purée avocado, edamame, garlic, lemon juice and preserved lemon rind in a food processor and season to taste with salt and Tabasco. Serve topped with coriander, lemon rind, and a drizzle of oil. Avocado dip will keep refrigerated in an airtight container for a day.
Frozen edamame, green soy beans, are available from select Asian grocers. Drink suggestion by Rosie Meehan