Incredibly Edible Edamame Dip
Prep time: 
Total time: 
Yield: 2½ cups, or about 10 (1/4-cup) servings
  • 3 tablespoons cold-pressed extra-virgin olive oil
  • 2 cups (320g) shelled raw edamame beans
  • 2 cups (54g) loosely packed baby spinach
  • ¼ cup (60ml) freshly squeezed lemon juice, plus more to taste
  • 3 tablespoons tahini
  • 1½ tablespoons finely chopped onion (yellow, white, or Vidalia is good, but not red)
  • 2 cloves garlic, minced, plus more to taste
  • ¼ teaspoon ground cumin
  • ¼ teaspoon red pepper flakes, plus more to taste
  • 1 teaspoon natural salt, plus more to taste (I used Himalayan sea salt)
  • 2 tablespoons sesame seeds, for garnish (optional)
  • ¼ cup (12g) finely chopped flat-leaf parsley, for garnish (optional)
  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. 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.
  3. Tweak flavors to taste. (You may like more lemon juice, garlic, pepper flakes, or salt.)
  4. Serve topped with the sesame seeds and parsley.
Reprinted with permission; recipe from The Blender Girl by Tess Masters (Ten Speed Press; April 2014).
Recipe by An Edible Mosaicâ„¢ at