Incredibly Edible Edamame Dip

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Blender
  • Processor

This recipe is addictive. Not only because it tastes so darn good, but because it only takes minutes to blend and devour. You will need a high-speed blender or food processor. A blender will give you a super smooth creamy dip. A food processor yields a more rustic consistency. Either way, tweak the lemon juice, cumin, red pepper flakes, and salt to get it just right. If you're serving this to children, omit the red pepper flakes.

Serve this dip with raw vegetables and crackers, or slather it on sandwiches or wraps. Totally guilt-free, super-healthy, alkalizing, and nutrient- dense, this one’s a winner on all fronts.

*This recipe can also be found in The Blender Girl cookbook.

Incredibly Edible Edamame Dip

Incredibly Edible Edamame Dip

Serves 415 MINS
  • 3 tablespoons extra-virgin olive oil
  • 2 cups (320g) shelled raw edamame beans
  • 2 cups (54g) loosely packed baby spinach
  • 1/4 cup (60ml) fresh lemon juice, plus more to taste
  • 3 tablespoons hulled tahini
  • 1 1/2 tablespoons finely chopped yellow onion 
  • 2 teaspoons minced garlic (2 cloves)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes, plus more to taste
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 2 tablespoons sesame seeds (optional)
  • 1/4 cup (12g) finely chopped flat-leaf parsley (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 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.) Tweak the lemon juice, pepper flakes, or salt to taste.
  2. Serve topped with the sesame seeds and parsley.

Photo by Anson Smart from The Blender Girl cookbook published 2014 by Ten Speed Press


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