Description
Smashed Edamame Toast made with tahini, seasoning, and herbs spread on sourdough bread and topped with sauerkraut and hemp hearts.
Ingredients
Smashed Edamame Dip
- ¼ cup tahini
- 12-oz. shelled edamame, cooked
- ½ of a medium ripe avocado
- ¼ tsp garlic powder
- ¼ tsp Himalayan sea salt
- 1 big handful of cilantro leaves
- Juice from 1 lemon (~2 TBSP)
For serving
- Hemp seeds
- Sauerkraut or pickled onion
- 8 slices toasted sourdough bread
Instructions
- Add the tahini, edamame, avocado, garlic powder, sea salt, cilantro, and lemon to a blender or food processor. Start blending until it turns into a chunky dip. Blend more for a smoother dip and less for more texture; you choose! Taste and add more salt, garlic, or lemon 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 an airtight container in the refrigerator for 3 to 5 days. The avocado will start to oxidize and brown a bit, but the dip itself will still taste great!
Notes
Recipe adapted from Rainbow Plant Life
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Lunch, Snack
- Method: Stovetop, Blender
- Cuisine: Vegan, Gluten-Free