serves
8
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 4 corn tortillas, cut into wedges
- ½ cup (125 ml) olive oil, plus more for brushing the tortillas
- Kosher salt
- 2 cups (500 ml) frozen edamame
- 2 cups (500 ml) frozen chopped kale or 4 cups chopped fresh kale
- 1-2 jalapeno, seeds removed and flesh roughly chopped
- 1½ tbsp chopped parsley
- 3 garlic cloves, minced
- 1 lemon, zested and juiced
- ¼ cup (60 ml) tahini
- A splash of water, if needed
- Freshly ground black pepper
- Crudité, such as carrots, radishes, cucumbers or celery, to serve
Makes about 3½ cups.
Instructions
- Heat oven to 190°C (375°F). Brush the tortillas lightly with oil and season to taste with salt. Bake for 10 to 12 minutes, until lightly golden. Set aside to cool.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add in the edamame, kale, and jalapeno and cook for 3 to 5 minutes or until the kale and edamame are bright green and tender. Drain and transfer to a food processor or a high-powered blender.
- Add in the parsley, garlic, lemon zest, lemon juice and tahini and pulse to finely chop and combine. With the mixer running, slowly drizzle in the ½ cup olive oil and continue processing until it reaches a dippable consistency. If the mixture is a little thick and chunky, add in some water a splash at a time until it reaches your desired consistency
- Season to taste with salt and pepper. Serve with tortillas and crudité.
Note
The dip can be stored in a covered container in the fridge for up to 5 days.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
