If you’ve got a sensitive tum or struggle with IBS, avocados in large amounts can sometimes cause you and your digestive system a bit of havoc. This dip uses edamame in place of avocado, swaps out the red onion for the green tops of spring onion to keep things FODMAP friendly and adds in a tablespoon of sweet white miso paste for an extra umami kick. It’s punchy and refreshing and perfect for a picnic with crunchy crispbreads. If you’re able to tolerate a little avocado down the line feel free to add that in the mix too – I’m all for people adapting recipes to suit them and their intolerances, to suit whatever stage they’re in on their gut health journey.
Edamame miso ‘guac’
For the ‘guac’:
300g edamame beans, frozen
Small bunch coriander, roughly chopped
2 spring onions, green tops only (optional)
1 tablespoon sweet white miso paste
Juice of 1 lime
70ml extra virgin olive oil
For the crispbreads:
4 gluten free wraps
2 tablespoons black sesame seeds
2 tablespoons white sesame seeds
2 tablespoons caraway seeds
Bring a medium pan of water to the boil, then add a good pinch of salt, and the edamame beans. Cook for 4-5 minutes, until the edamame are tender. Drain and allow to cool for a few minutes.
Pour the edamame beans into the bowl of a food processor with the coriander, spring onion tops, miso paste, lime juice and a splash of water. Whizz while slowly streaming in the olive oil, then season and pulse for a further minutes, until you reach the texture you like (1-2 minutes). Chill in a bowl until ready to serve.
For the crispbreads, preheat the oven to 200C/180C fan/gas mark 4. Cut the wraps into small triangles, then arrange on a tray and drizzle liberally with olive oil. Sprinkle over a good pinch of salt and scatter with the sesame and caraway seeds. Bake for 10-12 minutes, until golden. Serve with the dip.