Edamame Dip

January 18, 2011

Author Notes: We eat a lot of hummus around our house. A while back, I decided to venture into dip/appetizer territory by using some different legumes. The edamame is perfect with a little garlic and fresh lemon.

This dip is great to have on hand for a quick snack or to take to the office to curb those munchies. I serve it with fresh cut carrots and celery; but, it would also go nicely with toasted pita.

Serves: 8


  • 16 ounces frozen edamame
  • 3 small cloves of garlic
  • 2 small meyer lemons, zested and juiced
  • 1/2 cup good quality olive oil
  • kosher salt, to taste
  • sprinkle of sumac
  • drizzle of olive oil
In This Recipe


  1. Bring a large saucepan of water to a boil. Season with salt. Add the edamame and cook for 4 minutes over medium heat. Drain. Run cold water over the edamame for 3 minutes, to stop the cooking. Drain. Let dry for 30 minutes.
  2. In a food processor add the edamame, garlic, zest and juice from the lemons. Pulse until slightly smooth, about 2 minutes.
  3. With the food processor running, slowly add the olive oil and continue to beat until smooth and mixed.
  4. Put into a serving bowl, season to taste with the salt.
  5. Slightly drizzle a small amount of olive oil over the top and sprinkle with a little sumac.
  6. Serve. Eat.

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