Soya bean pesto dip recipe

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This soya bean pesto dip makes great party food or a quick and easy to make snack. For dipping, make your own garlic breadsticks by using slices of ciabatta bread.

(Image credit: TI Media Limited)
  • healthy
  • Low-fat
  • Vegetarian
  • healthy
Serves6
SkillEasy
Preparation Time15 mins
Cooking Time15 mins
Total Time30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories250 Kcal13%
Fat10 g14%
Saturated Fat3 g15%
By
published
in Recipes

This soya bean pesto dip makes great party food or a simple, quick and easy snack. Use strips of ciabatta loaf to make your own garlic breadsticks for dipping

Ingredients

For the dip

:

  • 125g (4oz) frozen soya (edamame) beans
  • 1 clove garlic, peeled
  • About 15g (½oz) basil leaves
  • 45g (1½oz) Parmesan cheese, grated
  • 1 tbsp olive oil
  • 200ml (7fl oz) thick plain yogurt

For the garlic breadsticks

:

  • 1 small ciabatta loaf
  • 1 tsp sea salt
  • 1 clove garlic, peeled and sliced
  • 2 tbsp olive oil
  • 1 small bunch cherry tomatoes on the vine, to serve

WEIGHT CONVERTER

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Method

  1. To make the breadsticks: Heat the oven to Gas Mark 6 or 200°C. Cut the ciabatta loaf into 6 slices, lengthways, then cut each of these strips into 2-3 pieces to make breadsticks. Put on a baking sheet, sprinkle with salt and slices of garlic and drizzle with olive oil. Bake for 10 mins until golden.
  2. To make the dip: Add the soya beans and garlic clove to a pan of boiling, salted water. Bring back to the boil, and simmer for 5 mins, until the beans are just tender. Drain and rinse with cold water.
  3. Put the beans and the garlic into a food processor. Pulse until smooth. Add the basil leaves, Parmesan and oil and whizz again to combine. Spoon in the yogurt and pulse for just a few seconds. Serve the dip with the breadsticks, warm or cold, and cherry tomatoes.
Top Tip for making Soya bean pesto dip

We used a thick plain yogurt called Twekklo Farmhouse — it has a similar consistency to Greek yogurt with a lovely creamy flavour and only 4% fat.

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