Pin I was standing in my kitchen one afternoon, staring at a bag of frozen edamame I'd bought on impulse, when I thought: what if I treated these like chickpeas? The result was this bright green, silky dip that tasted like hummus but fresher, lighter, and somehow more alive. My friend who hates tahini asked for the recipe after finishing half the bowl with carrots. Now it's the dip I make when I want something familiar but surprising.
I first served this at a potluck where everyone brought the usual suspects. When I set down a bowl of this pale green dip, people hesitated, then tried it, then crowded around it. Someone said it tasted like spring. I've been making it ever since, especially when I need something that feels both comforting and new.
Ingredients
- Edamame: The star here, these young soybeans blend into the creamiest base and bring a delicate sweetness chickpeas don't have.
- Tahini: Use a well-stirred, runny tahini for the best texture, the oil on top is your friend, not your enemy.
- Lemon juice: Freshly squeezed is everything here, it brightens the edamame and balances the richness.
- Garlic: Two cloves give a gentle bite, three if you want it to announce itself.
- Cumin: Just half a teaspoon adds warmth without overpowering the green, grassy flavor.
- Olive oil: A fruity, peppery oil makes a difference, both in the blend and drizzled on top.
- Cold water: This is what turns a thick paste into something you can swirl and scoop.
Instructions
- Cook the edamame:
- Boil them for about 5 minutes until they're soft enough to squish easily between your fingers. Rinse them under cold water so they stop cooking and stay bright green.
- Blend the base:
- Toss the edamame, tahini, lemon juice, olive oil, garlic, cumin, and salt into your food processor and let it run until the mixture is completely smooth, scraping down the sides once or twice. The longer you blend, the silkier it gets.
- Adjust the texture:
- With the motor running, pour in cold water a tablespoon at a time until the hummus loosens into a creamy, swoopable consistency. Don't be shy, it should flow off the spoon.
- Taste and tweak:
- Add more lemon if it feels flat, more salt if it tastes one-note. This is your chance to make it yours.
- Serve it beautifully:
- Spoon it into a shallow bowl, make a little well in the center, and drizzle olive oil into it. Scatter sesame seeds and parsley on top if you're feeling fancy.
Pin The first time I packed this into a lunchbox with pita and cucumbers, I realized it wasn't just a dip anymore. It had become one of those recipes I reach for when I want to feel like I'm taking care of myself without trying too hard. My neighbor now texts me when she runs out.
Flavor Variations
A quarter teaspoon of smoked paprika turns this into something smokier and deeper, almost like it spent time over a fire. If you want heat, a pinch of cayenne does the job without covering up the edamame. I've also stirred in a handful of fresh herbs, basil and mint both work beautifully and make it taste even greener.
Storage and Make-Ahead Tips
This keeps in the fridge for up to four days in a sealed container, though the color fades slightly after day two. If it thickens up, just stir in a tablespoon of cold water or olive oil to bring it back. I sometimes make a double batch on Sunday and use it all week as a spread, a dip, and even a sauce for grain bowls.
Serving Suggestions
I love this with warm pita torn into shards, but it's just as good with crunchy vegetables like bell pepper strips, radishes, or snap peas. It also makes an excellent sandwich spread, especially with roasted vegetables and greens.
- Serve it alongside falafel or grilled chicken for a complete mezze spread.
- Use it as a creamy base for grain bowls topped with roasted veggies and seeds.
- Thin it out with a bit more lemon juice and olive oil to make a salad dressing.
Pin This dip has a way of making ordinary moments feel a little special, whether it's a Tuesday lunch or a last-minute gathering. I hope it becomes one of those recipes you make without thinking, the kind that just fits.
Recipe Q&A
- → Can I use frozen edamame for this dip?
Yes, frozen shelled edamame works perfectly. Just cook it according to package instructions until tender before blending.
- → How can I adjust the texture of the spread?
Add cold water gradually while blending until you achieve your desired creamy consistency.
- → What are good serving suggestions?
Serve with pita chips, fresh vegetables, or use as a sandwich spread for added flavor.
- → Can I substitute parsley with other herbs?
Yes, cilantro makes a great fresh alternative for garnish and adds a different flavor profile.
- → How long can this blend be stored?
Store in an airtight container in the refrigerator for up to 4 days to maintain freshness and flavor.