Creamy Edamame Dip
Silky smooth and vibrant green, this edamame dip is a fresh twist on classic hummus. Sweet young soybeans are blended with tahini, lemon, and garlic until luxuriously creamy. Perfect as a party appetizer with crunchy vegetables, pita chips, or spread generously on toast.
For 4 servings
- boil · ~6 min
Cook the edamame.
1.Bring a medium pot of water to a rolling boil.2.Add the frozen shelled edamame and cook for 4-5 minutes until tender.3.Drain and rinse under cold water to stop the cooking. - mix · ~2 min
Blend the ingredients.
1.In a food processor, combine the cooked edamame, tahini, lemon juice, garlic cloves, olive oil, salt, cumin powder, and black pepper.2.Pulse until the mixture is roughly chopped.3.Scrape down the sides and blend continuously.TIPBlend for at least 2-3 minutes for the creamiest texture. Stop and scrape down the sides of the bowl a few times to ensure everything is incorporated. - mix · ~2 min
Adjust the consistency.
1.With the motor running, drizzle in the iced water one tablespoon at a time.2.Blend until the dip is completely smooth and fluffy.3.Taste and adjust salt or lemon juice if needed.TIPIced water helps the dip become lighter and fluffier in texture, similar to restaurant-style hummus. - assemble · ~1 min
Transfer and garnish.
1.Spoon the dip into a shallow serving bowl.2.Use the back of a spoon to create a swirl pattern on the surface.3.Sprinkle sesame seeds generously over the top. - serve
Serve immediately or chill.
Serve the dip at room temperature with crunchy vegetables, pita chips, or crackers. Alternatively, cover and refrigerate for 30 minutes for a thicker, chilled version. The flavors will deepen as it sits.
TIPStore any leftovers in an airtight container in the fridge for up to 4 days. The dip will thicken when cold; just stir in a splash of water to loosen it up before serving again.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Blend the edamame while still warm for a smoother, creamier dip.
- 2Use freshly squeezed lemon juice, not bottled, for a brighter flavor.
- 3If the dip is too thick after chilling, stir in a tablespoon of cold water to restore consistency.
- 4Toast the sesame seeds briefly in a dry pan before garnishing for extra nuttiness.
- 5Let the dip rest for 10 minutes at room temperature after blending to allow flavors to meld.
Adapt it for your goals.
Spicy sriracha
Add 1-2 teaspoons of sriracha or a minced fresh chili to the food processor for a spicy kick that cuts through the creaminess.
herb packedHerb-packed
Blend in a handful of fresh basil or mint leaves with the edamame for a fragrant, garden-fresh twist.
lower fatLower-fat
Replace the olive oil with 2-3 tablespoons of aquafaba (chickpea liquid) for a lighter dip that stays creamy.
miso umamiMiso-umami
Add 1 teaspoon of white miso paste to the blender for a deeper, savory umami note that complements the soybeans.
Why this is on our healthy list.
High in Plant Protein
Edamame provides a generous amount of complete plant protein, supporting muscle repair and satiety.
Rich in Fiber
The soybeans in this dip contribute dietary fiber, which aids digestion and helps maintain steady energy levels.
Source of Healthy Fats
Tahini and olive oil offer heart-friendly unsaturated fats, including omega-3s from sesame seeds.
Packed with Micronutrients
Edamame is naturally rich in folate, vitamin K, and iron, essential for cell function and bone health.
Frequently asked questions
Yes, fresh edamame works well. Simply shell and boil for 4-5 minutes until tender, then proceed as directed.
