Edamame Tofu Dip with Homemade Whole-Wheat Crackers

After getting back from vacation I thought I would be able to quickly get back into my cooking and blogging routine, but we’ve been super busy lately.   Somehow I did manage to carve out sometime to make some edamame dip and whole-wheat crackers though. The recipes for the crackers and dip came from two new cookbooks that I acquired over the holidays.  One of the books was a gift from my sister-in-law and the other was a gift I gave myself—they both are filled with such healthy and delicious-looking recipes that I thought I’d use them to jump-start my cooking in the new year, despite the busy schedule we’ve had so far.  Enjoy and I’ll be back with more soon!

Edamame Tofu Dip

Adapted from Skinny Dips

• 1 cup silken tofu
• 2 cups frozen shelled edamame
• 2 teaspoons salt
• 3 tablespoons lemon juice
• 2 tablespoons sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon sugar
• 1 teaspoon ground pepper
• ¼ cup minced cilantro

Drain tofu and crumble into small pieces.  Boil edamame in salted water for about 3 minutes and drain.

In a blender, blend together the tofu, boiled edamame, salt, lemon juice, sesame oil, garlic, sugar and pepper until smooth.  Mix in the minced cilantro and chill in a covered bowl in the fridge for at least an hour.

Whole-Wheat Crackers

Adapted from DIY Delicious

• 2 cups of whole-wheat white flour, plus more for rolling out dough
• ¾ cup water
• ¼ cup oil olive
• 1 teaspoon salt
• ½ teaspoon baking powder
• 3 tablespoons sesame seeds
• Flaky salt for topping

In a large bowl, mix together the flour, water, oil, salt, and baking powder until it comes together into a ball.  Cover the dough with a towel and let it rest for 30 minutes or so.

Preheat the oven to 400°.   Divide dough into two portions.  On a lightly floured surface, roll out one portion of the dough, flipping it and adding flour as needed.  When the dough is about 1/8 of an inch thick, sprinkle it with sesame seeds and salt.  Gently roll the dough to embed the salt and seeds.  Cut the dough into long strips and poke strips several times with the tines of a fork.  Place the strips on a parchment-lined baking sheet and bake about 15 or until they begin to brown and become crisp.   When the crackers have cooled, break them into smaller pieces.

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