This tasty dip is a nice substitute for hummus and is perfect with chips, crudités or as a spread for sandwiches.
In a large saucepan of boiling, salted water, cook the edamame until tender, about 5 minutes. Drain and run under cold water to retain the bright green color.
In a food processor, blend edamame, garlic, lemon juice, sesame oil and 1/4 cup water until smooth. While machine is running, drizzle in olive oil, adding more water if needed to reach desired consistency. Season with salt and pepper. Serve with vegetables, sweet potato chips or pita chips.
For a more hummus-like variation, substitute 4 tablespoons tahini for the sesame oil.
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