Edamame Dip

Edamame Dip

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  • 1 (10-ounce) bag frozen, shelled edamame
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons sesame oil, or to taste
  • 1/4 cup or more water
  • 1/4 cup olive oil
  • Salt and pepper, to taste


In a large saucepan of boiling, salted water, cook edamame until tender, about 5 minutes. Drain and run under cold water to retain the bright green color.

In a food processor, blend edamame, garlic, lemon juice, sesame oil and 1/4 cup water until smooth. While the machine is running, drizzle in olive oil, adding more water if needed to reach the desired consistency. Season with salt and pepper.

Special notes:

For a more hummus-like variation, substitute 1/4 cup tahini for the sesame oil.

Serve with vegetables, sweet potato chips or pita chips.

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