If you’ve been following me for a while, you may have noticed my affinity for homemade dips. Whether it’s for a party or my weekly meal prep, I’m always thinking up new combos of ingredients to puree into the perfect snack. This creamy edamame dip with arugula is my newest concoction and I’m pretty obsessed with it.
Edamame are green immature soybeans widely consumed in East Asia. Stateside, they’re served as an appetizer in sushi restaurants, and sold in the freezer section of most supermarkets (in pods or shelled). Most frozen edamame is blanched before freezing so you don’t necessarily have to cook it after thawing. I always keep a bag of shelled edamame in my freezer to toss into noodle dishes or fried brown rice.
Edamame are a complete protein, which means they contain all nine of the essential amino acids humans need to get from food sources. This makes edamame particularly satisfying to eat and perfect for plant-based diets.
This edamame dip is an awesome alternative to hummus. It’s creamy thanks to olive oil and tahini, and earthy thanks to arugula. It’s also got brightness from fresh lemon juice, and I personally find the pale green color irresistible.
You can serve this vegan edamame dip with pita chips, crackers, and/or crudités as an appetizer. It’s also great as a condiment for sandwiches or simply spread on toast.
This easy edamame dip features peppery arugula, creamy tahini, and garlicky olive oil. Serve with pita chips, crackers, and/or crudités.
- 2 tablespoons extra virgin olive oil
- 2 medium garlic cloves, thinly sliced
- 2 cups thawed shelled edamame
- 1 packed cup arugula
- 2 tablespoons fresh lemon juice (from about 1 lemon)
- 2 tablespoons tahini
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 to 4 tablespoons water, or as needed
- In a small skillet, combine the oil and garlic and place over medium-low heat. When the garlic starts to sizzle, cook the mixture for 30 to 60 seconds, just until the garlic is lightly golden and fragrant (be careful not to burn it). Immediately transfer the mixture to a food processor.
- Add the remaining ingredients – from edamame through black pepper – and puree until smooth. Add water as needed to assist the mixture in blending and to achieve the desired consistency. Taste and adjust the seasonings, if needed. Transfer to a serving bowl and drizzle with extra oil and pepper, if desired. Serve with pita chips, crackers, and/or crudités.
Store leftover dip in an airtight container in the fridge for up to 4 days.
- Serving Size: 1/6 of the recipe
- Calories: 130
- Carbohydrates: 5.7 g
- Fiber: 2 g
- Protein: 5.9 g
Keywords: edamame, arugula, dip, vegan, tahini