Ingredients
·        350g frozen Edamame beans
·        ½ cup coriander leaves and stems, roughly chopped
·        1/2 cup thick Greek yogurt (or you can use sour cream)
·        1 avocado, peeled, pitted, roughly chopped
·        1/2 cup water
·        1/4 cup lime or lemon juice
·        ½ tsp coarse iodised salt
·        Dash of apple cider vinegar
·        Dash Tabasco
·        Dash of sesame oil
·        1x bag Pineapple Salsa tortilla chips to serve
·        Chilli flakes to serve
·        Lime wedges
·        Carrots, radish, or other raw vegetables - to serve
Preparation
1.     To cook the Edamame beans, cook for 5 minutes in a pot of boiling salted water until tender. Drain with cold water.Â
2.     Place cooked, drained, and cooled Edamame beans into a food processor and pulse until roughly chopped. Add coriander and pulse again a few times.
3.     Add yoghurt (or sour cream), avocado, water, lime or lemon juice, salt, apple cider vinegar, tabasco if using and sesame oil and process for a few minutes until well combined.
4.     Add more water, a little bit at a time, if you would like a smoother texture.
5.     Taste and adjust any seasonings by adding more salt, pepper, apple cider vinegar, Tabasco or sesame oil if needed.
6.     Pour into a bowl and top with chilli flakes, lime or lemon wedges and serve with Pineapple Salsa tortilla chips and raw vegetables.