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 Soya bean dip
Serves: 6
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Skill level: Easy peasy
Costs:Cheap as chips



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






    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.


    1. 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.


    1. 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.



Nutritional information per portion



Fat 10.0g


Saturates 3.0g


Calories 250(kcal)