Author Notes
This healthy dip is nice served with pita, crackers or veggies. It's also delicious when used as a spread on sandwiches or mixed into tuna salad for something different. —connie
Ingredients
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1.5 cups
frozen shelled edamame
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1
clove garlic, minced
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1
scallion, sliced
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1/2
lemon, zested and juiced
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2-3 tablespoons
extra virgin olive oil
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salt and pepper to taste
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chili powder, optional to taste
Directions
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Bring a pot of salted water to a boil. Prepare an ice-water bath. Add the edamame and cook until tender, 4 to 5 minutes. Drain the edamame, then shock in the ice water.
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Put the edamame into the bowl of a food processor or blender. Add the garlic, scallions, lemon, salt, pepper and chili powder. Add 2 tablespoons of the olive oil. Puree until smooth, 2 to 3 minutes. Taste the mixture and adjust seasoning if needed. Add more olive oil to get a smoother consistency.
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Transfer dip to a bowl and serve with sliced pita bread, chips and/or veggies.
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Store in an airtight container in the refrigerator for up to one week.
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