Edamame Bean Dip with Parmesan Straws


Preparation info

  • Difficulty


  • Serves


Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

This delightful, creamy dip, served with crispy Parmesan pastry straws, would make a perfect beginning to a drinks party or summer barbecue. Edamame beans are young soya beans and are usually sold frozen. They are a rich source of isoflavines, so when they are teamed up with quinoa they create an appetizer that is full of protein.


For the Parmesan straws

  • 75 g/3 oz/ cup wholemeal (wholewheat) flour
  • 75 g/3 oz/¾ cup quinoa flakes
  • 75 g/3 oz/1 cup grated Parmesan cheese, plus extra for sprinkling
  • 75 g/3 oz/6 tbsp butter, softened
  • cold water, to bind
  • milk, for glazing
  • paprika, for sprinkling

For the edamame bean and chive dip

  • 75 g/3 oz/½ cup frozen edamame beans, cooked
  • 50 g/2 oz/ cup pearl quinoa, cooked
  • 60 ml/4 tbsp sour cream
  • 60 ml/4 tbsp mayonnaise
  • 30 ml/2 tbsp fresh chives, chopped, plus extra for garnishing
  • 15 ml/1 tbsp fresh coriander (cilantro), roughly chopped
  • salt and ground black pepper
  • paprika, for sprinkling


  1. For the Parmesan straws, place the flour and quinoa flakes in a large bowl and mix with the grated Parmesan.
  2. Add the butter and, using your fingertips, rub in the fat until the mixture resembles fine breadcrumbs. Add just enough water to bind everything into a firm dough.
  3. Wrap the dough in clear film (plastic wrap) and chill in the refrigerator for 30 minutes. Heat the oven to 180°C/350°F/Gas 4.
  4. Line a baking tray with baking parchment. On a floured board, roll the pastry into a rectangle shape and score into ‘straw’ shapes, about 2 x 5 cm/¾ x 2 in.
  5. Brush the pastry straws with milk, then sprinkle with grated Parmesan and a little paprika.
  6. Press the cheese gently with your fingertips to help it adhere to the pastry, then carefully transfer the straws to the baking tray. Bake for 10-12 minutes, until golden and crisp. Transfer to a wire rack to cool.
  7. Meanwhile, prepare the dip by blending all the ingredients in a food processor until smooth and creamy.
  8. Transfer to a bowl, sprinkle with chives and a little paprika, and serve with the warm Parmesan straws.


Substitute edamame beans for other canned beans, such as cannellini beans. You could also use an equivalent amount of podded and peeled fresh, young broad (fava) beans.

Straws Nutritional Information per 4 straws: Energy 344kcal/1433kJ; Protein 12g; Carbohydrate 24g, of which sugars 1g; Fat 23g, of which saturates 14g; Cholesterol 57mg; Calcium 225mg; Fibre 2g; Sodium 260mg.

Dip Nutritional Information: Gluten free with GF mayonnaise. Energy 169kcal/700kJ; Protein 4g; Carbohydrate 4g, of which sugars 1g; Fat 15g, of which saturates; 40g; Cholesterol 20mg; Calcium 37mg; Fibre 1g; Sodium 72mg.