Cooked - Smashed Edamame Toast - New Recipe

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Smashed Edamame Toast

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4.0

¼ cup (56g) tahini

12 ounces (340g) shelled frozen edamame, defrosted

½ of a medium ripe avocado

1 ½ tablespoons soy sauce or tamari

4 garlic cloves roughly chopped

½ to 1 serrano pepper roughly chopped

1 big handful of cilantro leaves and tender stems remove thick stems

1 teaspoon toasted sesame oil more to taste

1 large lime zested and juiced

Kosher salt to taste

6 tablespoons hemp seeds

Sauerkraut or pickled onions (optional)

8 slices seeded or sprouted multigrain bread (toasted, if desired)

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.

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