Green Goddess Edamame Dip
Ah, hummus and baby carrots, the quintessential “healthy snack.” But if you take a look at the nutrition facts of your resident refrigerator hummus, you might notice that it’s pretty low in protein and fiber. This green goddess edamame dip is bright, herby, and has twice the amount of protein per serving as your typical store-bought hummus.
Recipe
Makes about 7 servings
Ingredients
1/2 cup lemon juice (about 3 lemons)
2 garlic cloves
1/3 cup tahini
2 cups frozen edamame
1 cup ice water
1 cup packed herbs, roughly chopped (I used dill, mint, and basil, but you can use any herbs ya like!)
1 tbsp olive oil
1 tsp salt
2 tbsp nutritional yeast (optional)
Instructions
Before you do anything else, combine the lemon juice and garlic in the blender* and blend to combine. Letting the garlic sit in the lemon juice for a few minutes keeps the fresh garlic flavor while mellowing the harsh and pungent flavors. While it sits, wash, measure, and chop the herbs, and measure out the rest of the ingredients.
Add the tahini to the lemon and garlic mixture and blend for about a minute until the tahini has thickened and is lighter in color. If the tahini looks split, you need to blend it longer!
Microwave the edamame according to the package instructions. You want them nice and soft, so err on the side of overdone. Once done, add the hot edamame directly to the blender along with 1/4 cup of the ice water and immediately begin blending to combine. I find starting at a lower speed and slowly increasing to high is most effective.
As the mixture is blending, add ice water by the tablespoon as needed to keep things moving (I used about 6 additional tablespoons). If you have it, a tamper helps!
Once the mixture is smooth and blending easily, reduce to medium speed and add in your roughly chopped herbs, olive oil, salt, and nutritional yeast (if using).
At this point, the dip will be quite warm and slightly runny. Transfer to a bowl and let chill in the refrigerator for at least an hour to firm up to a more hummus-like consistency.
Tips for extra smooth and creamy edamame dip
Blending the tahini with the lemon juice and garlic first helps create a smooth and fluffly consistency
Adding the edamame while it is still hot makes it easier to break down, because the starches are softer than at room temperature
Using cold water helps emulsify the starch in the edamame with the fat in the tahini
*I used a high-speed blender for this recipe, because it makes a creamier dip and I hate getting my food processor out. You can also make this in a food processor using the same method. It won’t be quite as smooth, but it is easier (after you get your food processor out, of course).
