Easy Edamame Dip Recipes
A bright, creamy edamame dip blended with tahini, lemon, and herbs. Quick to make and perfect for snacking or parties.
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Servings:
Ingredients
Main Ingredients
- 2 cup shelled edamame frozen is fine; thaw or boil briefly
- 3 tbsp fresh lemon juice
- 3 tbsp tahini well-stirred
- 2 tbsp extra-virgin olive oil
- 3 tbsp water more as needed for texture
- 2 tsp minced garlic
- 0.75 tsp kosher salt to taste
- 0.25 tsp ground black pepper
- 0.5 tsp ground cumin
- 0.25 cup fresh cilantro chopped
- 0.25 cup green onions thinly sliced
- 0.25 tsp red pepper flakes optional, for garnish
Instructions
Preparation Steps
- Boil a small pot of water. Cook edamame 3–4 minutes, drain, then rinse under cold water.
- Add edamame, garlic, lemon juice, tahini, cumin, salt, and pepper to a food processor. Pulse until finely chopped.
- With the motor running, stream in olive oil and 2 tbsp water. Blend until creamy, adding more water as needed.
- Scrape the bowl. Fold in cilantro and green onions, or pulse once or twice to keep flecks visible.
- Taste and adjust seasoning. Swirl into a bowl and finish with a pinch of red pepper flakes.
Notes
Variation: Swap tahini with 1/4 cup plain Greek yogurt for a lighter, tangier dip. For a twist, add half an avocado and a splash of lime. Serving/Storage: Chill 20 minutes for flavors to meld. Keeps well in an airtight container up to 4 days; stir before serving.
This recipe is an original creation inspired by classic Easy Edamame Dip Recipes flavors. All ingredient ratios and instructions are independently developed.