Ever since the local boutique grocer introduced edamame dip a few years back, we’ve been trying to recreate it at home. It’s a lovely, creamy dip that has some protein thanks to the edamame, and flavour galore thanks to whatever else is in there. All that to say, we’ve had quite a few different types of edamame dip over the last couple of years. This time though I think Kyla has hit the mark. While it isn’t exactly like the store bought version, this dip is super yummy with cut veggies, on crackers or bread.
Heart Healthy Edamame Dip
Course: Snacks, LunchCuisine: VeganDifficulty: EasyServings
8
servingsPrep time
15
minutesTotal time
15
minutesIngredients
1/3 cup of tahini
1/3 cup of fresh lemon juice
1 clove of garlic
1/2 tsp of salt
1 cup of baby spinach or kale
1 ½ cups shelled edamame beans, defrosted if frozen
2 Tbsp of water
Directions
- In a blender add the tahini, lemon juice, olive oil, garlic and salt. Process for 2 minutes. Scrape down the sides of the blender as necessary to ensure it is well blended.
- Add the spinach or kale and continue to blend.
- Add half of the edamame along with the water and blend for 1 minute. Scrape down the sides, add the remaining edamame and process until the dip is thick and quite smooth, about 2 minutes. Add extra water if you find the dip too thick.
- Taste and adjust salt as desired. You can add a pinch or two or cayenne if you like a bit of heat.
- Serve with cut veggies, crackers or a baguette.
Notes
Heart Healthy Edamame Dip