Description
Serve this vegan edamame dip with whole wheat sourdough bread, crackers, and/or crudités.
Ingredients
Scale
- 1 1/2 cups frozen shelled edamame
- 2 tablespoons tahini* (see note below)
- 2 tablespoons lemon juice
- 2 medium garlic cloves
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons water
- 1/4 cup roughly chopped dill
Instructions
- Bring a medium pot of water to a boil.
- Add the edamame and boil just until it’s tender, about 5 minutes. Alternatively, cook the edamame in the microwave. (Refer to the package instructions, if needed).
- Drain the edamame in a mesh strainer and run under cold water until completely cooled.
- Place the edamame in a food processor, along with the tahini, lemon juice, garlic, salt, pepper, and water. Purée until mostly smooth, periodically stopping to scrape down the sides of the food processor; add a splash more water if needed to help the mixture come together. Lastly, add the dill and continue puréeing until the dill is incorporated but not fully broken down. Taste and adjust the seasonings, if needed.
- Store leftovers in an airtight container in the fridge and eat within 4 days.
Notes
Look for tahini in the international foods aisle or near the other nut butters. Look for tahini that’s light beige, smooth, and runny; avoid tahini that appears gritty. Trader Joe’s and Whole Foods 365 brands are both good options.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 90
- Sodium: 44 mg
- Carbohydrates: 5 g
- Fiber: 1.8 g
- Protein: 6 g
