Edamame spread | IGA Recipes |

Edamame spread by Geneviève O’Gleman, nutritionist

Edamame spread by Geneviève O’Gleman, nutritionist

Preparation time 15 minutes

Total time: 15 minutes

Ingredients

Frozen shelled edamame – 500 ml (2 cups)
Ricotta cheese – 250 ml (1 cup)
Fresh cilantro – 125 ml (1/2 cup)
Ground Cayenne pepper – 1 pinch
Limes – 2
Salt and pepper

Directions

In a large microwave-safe bowl, place edamame and cover with water. Microwave for 2 minutes, strain and rinse.
Transfer edamame to a food processor and purée.
Add the ricotta, cilantro, and Cayenne pepper. Juice limes directly over mixture. Season with salt and pepper. Blend until mixture is smooth.
Transfer to an airtight container and store in the fridge.

Keeps for up to 5 days in the fridge. Do not freeze.

Recipe taken from the book Les lunchs written by Geneviève O’Gleman (Les Éditions de l’Homme 2019)

Photo credit: Maude Chauvin