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“Yea, a healthy dip!!!!!! For Real!!!! Years ago, my sister came to recover from TMJ surgery with her jaw wired shut. Since she could only drink, I whirled some peas up for her. She didn't care for it. I will have to make this for her and see if it sits better.”
3 1/2 Cups

Ingredients Nutrition


  1. Cook edamame in a large pot of boiling salted water until tender, 3–5 minutes. Using a slotted spoon or mesh strainer, transfer to a large bowl of ice water.
  2. Return water in pot to a boil and add peas; cook until heated through, about 1 minute. Transfer peas to bowl with edamame; let cool. Drain well.
  3. Blend with a stick blender or working in batches, pulse edamame and peas in a food prcoessor until a coarse purée forms, about 30 seconds.
  4. Transfer to a medium bowl.
  5. Stir in juice and next 3 ingredients. Gradually stir in 3/4 cup oil; mix well.
  6. Stir in 1/4 cup cilantro and 1/4 cup mint. Season with salt and pepper.
  7. Can be made 2 days ahead. Cover and chill.
  8. Transfer to a serving bowl; drizzle with oil and garnish with more herbs.
  9. Serve with endive spears -- or whatever you want.

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