Epic Edamame Dip

from The Blender Girl cookbook
January 3, 2012

This edamame dip from The Blender Girl cookbook is addictive. It tastes so darn good, and only takes 5 minutes to blend and devour.

Epic Edamame Dip

This edamame dip from The Blender Girl cookbook is addictive. Not only because it tastes so darn good, but because it only takes minutes to blend and devour.

You will need a high-speed blender or food processor to make this edamame dip. But, a blender will give you a super smooth creamy dip. A food processor yields a more rustic consistency.

Either way, tweak the lemon juice, cumin, red pepper flakes, and salt to get it just right. If you’re serving this edamame dip to children, omit the red pepper flakes.

Serve this edamame dip with raw vegetables and crackers, or slather it on sandwiches or wraps. Totally guilt-free, super-healthy, alkalizing, and nutrient- dense, this one’s a winner on all fronts.

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Epic Edamame Dip

This raw vegan edamame dip from The Blender Girl cookbook is quick easy and delicious. Just throw everything into your blender or food processor.

Prep Time 20 minutes
Total Time 20 minutes
Servings 4 to 6
Author Tess Masters

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 cups (320g) shelled raw edamame beans
  • 2 cups (54g) loosely packed baby spinach
  • 1/4 cup (60ml) fresh lemon juice, plus more to taste
  • 3 tablespoons hulled tahini
  • 1 1/2 tablespoons finely chopped yellow onion 
  • 2 teaspoons  minced garlic (2 cloves)
  • 1 teaspoon Celtic sea salt,  plus more to taste
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes, plus more to taste
  • 2 tablespoons sesame seeds (optional)
  • 1/4 cup (12g) finely chopped flat-leaf parsley (optional)

Instructions

  1. Throw the oil, edamame, spinach, lemon juice, tahini, onion, garlic, cumin, pepper flakes, and salt into your high-speed blender or food processor and 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 the lemon juice, pepper flakes, or salt to taste. 
  2. Serve topped with the sesame seeds and parsley.

Recipe Notes

Recipe and Photo from The Blender Girl cookbook. 

Comments

Comments 19

  1. I have all of these ingredients in the Kitchen!! Yay, that never happens. I making this this afternoon. Looks sooooooo good.

    1. Thanks Kaitlyn!
      I really appreciate you taking the time to leave a lovely comment. It encourages and inspires me! Happy New Year 🙂

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      Every time somebody mentions “StarPig” you both get a bonus entry!
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  2. i will light candles at the altar of this recipe. it’s insanely good, so easy, the nutrition level is off the charts. i’ve made it twice in 2 days because i’ve eaten it that quickly. your site is absolutely great. thank you for all!

    1. Oh THANKYOU! That is HIGH PRAISE.
      I really appreciate your comment on twitter, and for taking the time to share your experience here.
      I LOVE this dip and so glad you enjoyed it too. Great to be connected!

    1. Oh, WONDERFUL Alissa!
      Isn’t it AMAZING.
      So happy you found the site.
      It is lovely to be connected.
      I can’t wait to get your feedback on some of these recipes. Welcome 🙂

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