Dips are one of my favorite things to eat, you can get so creative with them and its’s a great way to use up all those random condiments in your fridge. This edamame dip is quick, and requires very few ingredients and the best part is you can totally customize it anyway you like. In this hummus like dip, soybeans are the new star, the texture is exactly like hummus and it doesn’t have an overwhelming taste of edamame.
I had a bag of frozen edamame in my freezer so I started by thawing them out in the microwave. It’s quicker if you have already shelled edamame, I didn’t so I quickly shelled them myself. Than this is where you get to be creative, you can choose whatever add in’s you want. If you want the taste to be similar to hummus you can add tahini paste, olive oil, lemon juice and salt & pepper. Or you can make it spicy and add cayenne pepper and a little sriracha. I wanted to use up some random things I had in my fridge so I added lemon juice, olive oil, salt & pepper, some green olives and their juice, minced garlic and some fresh basil.
Place all your ingredients in a blender or food processor and pulse until everything is combined, I left my a little chunky, but it was still smooth. If your mixture is too thick you can slowly drizzle in more olive oil. That’s it! I told you it was super quick, as you can see my dip has the same consistency as hummus, smooth and creamy but with a few chunks of edamame!
Serve with pita bread, crackers, veggies or even use as a spread for sandwiches, many possibilities. This dip pairs really well with my Simple Almond and Flax crackers, makes a great snack or even a lite meal!
- 3 cups frozen shelled edamame
- 1 garlic clove, minced
- 1/4 cup lemon juice
- 1/4 to 1/2 cup extra-virgin olive oil
- Salt and pepper, to taste
- Green Olives and juice (optional)
- Fresh Basil (optional)
- Cook your edamame according to their directions, shell if not already shelled.
- Transfer the edamame to the bowl of a food processor. Add the garlic, basil, lemon juice, green olives, salt & pepper and ¼ cup olive oil. Puree until smooth, 2 to 3 minutes. If the mixture is thick or chunky, add the remaining olive oil and puree again.
- Serve with bread, crackers or cut vegetables. The spread can be stored in an airtight container in the refrigerator for up to a week.