Incredibly Edible Edamame Dip
- Ready In:
- 5mins
- Ingredients:
- 12
- Yields:
-
2 1/2 Cups
- Serves:
- 6
ingredients
- 3 tablespoons extra-virgin olive oil
- 2 cups shelled raw edamame beans (find in frozen food section, cooked according to instructions)
- 2 cups loosely packed Baby Spinach
- 1⁄4 cup fresh lemon juice, plus more to taste
- 3 tablespoons tahini
- 1 1⁄2 tablespoons finely chopped onions (yellow, white, or Vidalia is good, but not red)
- 2 garlic cloves, minced, plus more to taste
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon red pepper flakes, plus more to taste
- 1 teaspoon sea salt or 1 teaspoon himalayan pink salt
- 2 tablespoons sesame seeds (optional black, white or a combination)
- 1⁄4 cup finely chopped flat leaf parsley (optional)
directions
- Add oil, edamame, spinach, lemon juice, tahini, onion, garlic, cumin, pepper flakes and salt into a high-speed blender or food processor; blend on high or process for about 2 minutes, until smooth and creamy. Stop the machine periodically and scrape down the sides of the container to fully incorporate the ingredients. A food processor will give the mixture a coarse consistency, which some people prefer. Tweak flavors to taste. (You may like more lemon juice, garlic, pepper flakes, or salt.).
- Serve topped with the sesame seeds and parsley.
- Refrigerate leftovers.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!