The vividly colored "Lemony Edamame Dip" (page 14) is made from edamame (fresh soybeans) and frozen peas, with the addition of herbs and spices to bring it to life; the base recipe benefits even further from spicier or more flavorful add-ins, such as chiles, more lemon and cayenne, or savory herbs. While I have to admit this wasn't my favorite dip (I found the texture somewhat grainy, and the flavor too mild), it did present well on flavorful crackers, as did a scoop added to the top of a mixed green salad. I'm not sure if adding the oil to this recipe would have helped the texture, but I'm guessing in this case it might have. Maybe next time I'll try adding in a dollop of tahini as an emulsifier. If nothing else, this is a very pretty dip!
Keeping it "McDougall Friendly" checklist:
ü Omit the olive oil when processing the mixture, adding in water as needed to achieve a blended consistency.