Edamame White Bean Dip

• 95 g cooked shelled edamame — Cooked shelled edamame
• 65 g white beans, drained, rinsed, and dried — Canned white beans, drained and rinsed
• 100 g cucumber, cut into sticks — Cucumber with peel
• 8 g white miso — White miso paste
• 15 g fresh lime juice — Fresh lime juice
• 4 g fresh ginger, grated — Fresh ginger root
• 5 g toasted sesame seeds — Toasted sesame seeds
• 8 g scallion, thinly sliced — Raw scallion

Method

1. 1Measure ingredients: Blend the dipMeasure shelled edamame, white beans, white miso, lime juice, and ginger using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Blend the dipBlend edamame, white beans, miso, lime juice, ginger, and 25 g cold water for 60 to 90 seconds, scraping once.1 min 30 secLook for: The dip is creamy with fine green flecks and holds a soft scoop.Safety: Use edamame cooked according to its package and beans from an intact can.
3. 3Measure ingredients: Prepare the cucumberMeasure cucumber with peel using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Prepare the cucumberCut cucumber into sturdy 8 cm sticks and blot the cut faces dry.2 minLook for: The sticks are crisp, dry, and thick enough to scoop dip.Safety: Wash cucumber and use a stable cutting board.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Finish and serveSpoon the dip into a chilled bowl, make a shallow swirl, scatter sesame and scallion over it, and serve with cucumber sticks.45 secLook for: Sesame and scallion stay visible and the dip does not weep.Safety: Declare soy and sesame and refrigerate within 2 hours.