8 Minute Meals: edamame and spinach dip with flax crackers

Good Morning CT at Nine

(WTNH) — April Godfrey makes a edamame and spinach dip with flax crackers for Meatless Monday.Ingredients for dip:

1 Cup shelled edamame beans

1 Cup chick peas drained and rinsed very well

2 Cups  fresh spinach

2 cloves of garlic chopped

2 1/2 Tbsp tahini

3 Tbsp extra virgin olive oil

Juice of one lemon

1/2 Tsp saltDirections:

  • Place all ingredients in your food processor.
  • Zizzer, zazzer, zuzz until all creamy and well blended. You may want to scape down the sides a couple times.
  • Use as Dip or topping on anything and everything!

Ingredients for crackers:

1 Cup ground flax seed

1 Cup ground almond meal

3/4-1 Cup filtered water

1 1/2 Tsp Crazy Janes mixed up seasoning salt or 2 Tsp pesto.Directions:

  • Pre-heat oven to 400 degrees.
  • Line a cookie sheet with parchment paper.
  • Mix all dry ingredients together in a mixing bowl.
  • Add the water a little at a time until we’ll mix and moist but not too saturated.
  • Pour mix onto prepared pan and press down.
  • Place a second piece of parchment over the mix. Use a rolling pin to roll out. You want it thin and smooth.
  • Gently peel off top layer of parchment paper.
  • Use a knife to cut wet dough. This will be the shape if the Crackers once cooked and broken apart. I usually just make a “grid” for square or rectangular Crackers. You may also want to sprinkle a little extra salt on top.
  • Place in oven for 20-35 minutes.
  • Check after 20 minutes and watch closely so as not to burn.
  • Let cool before breaking at the “seam” lines make by knife.
  • Enjoy with anything and every thing!

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