Save to Pinterest My neighbor brought over a container of this bright green dip one afternoon, and I honestly thought it was some kind of pesto at first. One taste and I was hooked on the creamy, nutty flavor that somehow felt lighter than regular hummus. She told me it was edamame, and I immediately asked for the recipe. Now I make it almost weekly, especially when I need something quick that feels impressive.
I started bringing this to potlucks after a friend with gluten issues mentioned how hard it was to find safe dips. It became the dish people asked me to make by name. One time, a kid who swore he hated hummus ate half the bowl with carrot sticks before his mom could stop him. Watching that happen made me realize how approachable this version really is.
Ingredients
- Shelled edamame: Fresh or frozen both work beautifully, just make sure theyre fully cooked and tender so the texture stays silky smooth.
- Tahini: This sesame paste is the creamy backbone of the dip, so use a good quality one that isnt too bitter or separated.
- Lemon juice: Freshly squeezed makes all the difference here, adding brightness that bottled juice just cant match.
- Extra-virgin olive oil: A fruity, quality oil enriches the flavor and helps everything blend into that luscious consistency.
- Garlic: Two cloves give a pleasant kick, but you can dial it up or down depending on how garlicky you like things.
- Ground cumin: Just half a teaspoon adds warmth and a hint of earthiness that ties the whole dip together.
- Sea salt: Essential for bringing out all the flavors, and you can always adjust to taste at the end.
- Cold water: This is your secret weapon for getting that perfect creamy, scoopable texture.
Instructions
- Cook the edamame:
- Boil them for 4 to 5 minutes until theyre soft enough to mash easily between your fingers. Drain and rinse under cold water so they dont keep cooking and turn mushy.
- Blend the base:
- Toss the edamame into your food processor along with tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend until the mixture is completely smooth, scraping down the sides every so often.
- Adjust the texture:
- With the motor running, slowly add cold water one tablespoon at a time. Stop when the hummus reaches that creamy, dippable consistency you love.
- Taste and tweak:
- Give it a try and add more lemon or salt if needed. This is your chance to make it exactly how you want it.
- Serve it up:
- Scoop into a bowl, drizzle with olive oil, and top with sesame seeds and parsley if youre feeling fancy. Pair it with pita chips, veggies, or spread it on sandwiches.
Save to Pinterest There was an evening when I made this right before friends came over, and I realized I was out of chickpeas but had a bag of edamame in the freezer. That happy accident turned into my most requested recipe. Now when someone asks what to bring to a gathering, I always suggest this because its foolproof and always disappears first.
Flavor Variations
I love stirring in a quarter teaspoon of smoked paprika for a subtle smoky depth, or adding a pinch of cayenne when I want a little heat. Swapping parsley for cilantro gives it a completely different vibe, almost like a fusion between hummus and a bright herb dip. You can also roast the garlic beforehand if you want something mellower and sweeter.
Storage and Make Ahead
This keeps beautifully in an airtight container in the fridge for up to four days, though it rarely lasts that long in my house. The flavors actually deepen overnight, so making it a day ahead is a smart move for parties. Just give it a good stir before serving and maybe drizzle on fresh olive oil to wake up the top layer.
Serving Ideas
I usually set this out with a mix of pita chips, sliced cucumbers, bell pepper strips, and radishes for crunch. It also makes an incredible sandwich spread, especially on whole grain bread with sprouts and avocado. One friend even uses it as a base for grain bowls, dolloping it over quinoa and roasted veggies.
- Try it as a topping for baked sweet potatoes with a sprinkle of feta.
- Thin it out with a bit more water and use it as a salad dressing.
- Spread it on toast and top with sliced tomatoes and a crack of black pepper for a quick lunch.
Save to Pinterest This dip has become my go to whenever I want something healthy that doesnt feel like a compromise. It proves that simple ingredients and a few minutes can create something people remember long after the bowl is empty.
Recipe FAQs
- → Can I use frozen edamame instead of fresh?
Yes, frozen edamame works perfectly in this dip. Simply boil for 4–5 minutes until tender, then drain and cool slightly before blending. This actually makes preparation more convenient.
- → How do I achieve the right creamy consistency?
Add cold water gradually, one tablespoon at a time, while the food processor is running. This gives you control over the texture—thicker for dipping, thinner for spreading.
- → What can I use instead of tahini?
Almond butter or sunflower seed butter are good substitutes, though they'll alter the flavor profile slightly. For traditional taste, tahini is recommended as sesame paste is key to hummus.
- → How long does this dip keep in the refrigerator?
Store in an airtight container for up to 4 days. The dip may thicken as it cools; simply stir in a splash of water or olive oil to restore creaminess before serving.
- → Can I enhance the flavor with spices?
Absolutely. Add smoked paprika, cayenne pepper, or roasted red pepper flakes for depth. A pinch of cumin is already included, but you can increase it to taste for more warmth.
- → Is this dip truly vegan and gluten-free?
Yes, all base ingredients are naturally vegan and gluten-free. However, always check packaged tahini and edamame labels for cross-contamination warnings if you have severe allergies.