Edamame Dip


  • Prep Time15 mins
  • Total Time19 mins
  • Makes8 Servings
Edamame Dip

Jodi Pudge

This edamame dip is a delicious and easy change from ho-hum hummus.


  • 1 cup frozen shelled edamame, or 4 cups unshelled

  • 1 cup chickpeas, drained and rinsed (about half of a 540 mL can)

  • 3/4 cup packed basil leaves

  • 1/4 cup olive oil

  • 1/4 cup cold water

  • 2 tsp grated lemon zest

  • 3 tbsp fresh lemon juice

  • 1/2 tsp salt


  • In a pot of boiling water, cook shelled or unshelled edamame according to package directions. Drain. Cool and remove the edamame from pods, if you can’t find the shelled version.

  • Transfer beans to a food processor and add in chickpeas, basil, oil, water, lemon zest and juice, as well as salt; purée. Serve in a bowl alongside sweet potato chips. You can refrigerate leftover dip in a sealed container for up to three days.

Nutrition (per serving)

Calories 113, Protein 3g, Fat 8g, Fibre 2g, Sodium 214mg.

Serving Suggestion: Sweet potato chips

Click here for full recipe.

This article was originally published on Aug 16, 2012

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