Lemony edamame dip with vegetables and rye bread

Ingredients

For 1 serving

• Edamame230 g
• Tahini10 g
• Lemon juice1 tablespoon
• Garlic0.5 clove
• Rye bread35 g
• Carrots80 g
• Celery60 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, soy, sesame, celery,

Method

1. Bring a small pan of water to the boil, salt it and cook the edamame for 5 minutes, until tender; drain and run under cold water to cool them and keep them green.
2. Blend them with the tahini, lemon juice, garlic, oil, salt and a few tablespoons of cold water until smooth and thick; add more water if needed.
3. Meanwhile peel the carrots, string the celery and cut both into sticks about 8 cm long; toast the rye bread in a pan or toaster for 2–3 minutes, until crisp.
4. Serve the cream with the vegetable sticks and the bread for dipping.