Incredible, Edible Edamame Dip
One of the enduring favorites in my cookbook, this dip is addictive. Not only because it tastes so darn good, but also because it only takes minutes to blend up and devour.
Serve it with raw vegetables and crackers, or spread it on sandwiches or wraps. Totally guilt-free, super-healthy, alkalizing, and nutrient-dense, this one’s a winner on all fronts.
Incredible, Edible edamame Dip
Makes 2 1/2 cups (550g)
- 3 Tbsp. cold-pressed extra-virgin olive oil
- 2 cups (320g) shelled raw edamame beans
- 2 cups (54g) loosely packed baby spinach
- 1/4 cup (60ml) freshly squeezed lemon juice, plus more to taste
- 3 Tbsp. tahini
- 1 1/2 Tbsp. finely chopped onion (yellow, white, or Vidalia is good, but not red)
- 2 cloves garlic, minced, plus more to taste
- 1/4 tsp. ground cumin
- 1/4 tsp. red pepper flakes, plus more to taste
- 1 tsp. natural salt, plus more to taste
- 2 Tbsp. sesame seeds (optional)
- 1/4 cup (12g) finely chopped flat-leaf parsley (optional)
*Please note that you really need a Vitamix (or other high-speed blender) or food processor to get the best results. This recipe gets too thick for a conventional blender.
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 two 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 flavors to taste. (You may like more lemon juice, garlic, pepper flakes, or salt.)
Serve topped with the sesame seeds and parsley.
Reprinted with permission from The Blender Girl Cookbook (Ten Speed Press, 2014).
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