Easy Edamame Dip
I have a perpetual to-do list floating around in my head.
It has nothing to do with work—I write that shit down—it’s more lifestyle goals that I’d like to achieve at some point in the near-ish future. (I say “near-ish” because my doctor claims I have a pre-ulcer, and I shouldn’t put extra pressure on myself. Workin’ on my chill.)
As of Wednesday, the list looked something like this:
- Stop wearing the black leggings with the hole in the butt in public.
- Drink 8 glasses of water a day. (Or more than two. Progress is progress.)
- Carry a purse like a grown-up. You know people get awkward when you pull a credit card out of the front of your spandex/fish around in your bra for the apartment keys.
- Make the bed every morning. EVERY morning, dammit.
- Appear genuinely interested when people you like talk about weddings, babies, and their dogs.
- Remember to put the cap on the toothpaste to prevent the dreaded “toothpaste lecture” from your roommate.
- Avoid WebMD like the plague. (Which you most likely do not have.)
- Make something with the crazy amount of edamame in the freezer. Also, stop buying frozen edamame.
The last item on the list may seem random, but given the fact that I’ve been hoarding frozen edamame recently, it was actually pretty urgent. If you hang out here on the reg, you know I’m a sucker for any and all super foods, but I’m on a MAJOR edamame kick this summer. I’ve been crushing it as a snack and adding it to everything from salads to soba noodles, but I usually only need ¼ cup or so of beans, and I’ve accidentally amassed bags and bags of the stuff. Every time I pass the frozen food section at Westside Market, I think, “Do you have enough edamame at home? Better get some, just to be safe.” (For the record, I also do this with eggs, goat cheese and coffee filters.)
It wasn’t until I found myself sifting through bags of edamame to get to a hidden pack of Momofuku birthday cake truffles earlier this week that I realized things had gotten out of control. Something had to be done with all those beans STAT, if for no other reason than to make room for more important frozen goods like the aforementioned truffles. And vodka.
So, after adding “make edamame things” to my mental to-do list, I eventually put on my hole-y leggings, stuffed the essentials in my bra, and prancercised to the grocery store to get some ginger and hoisin for Easy Edamame Dip. (Baby steps, people.)
If you like edamame even half as much as I do, you’re definitely going to lose your shit over this dip. It’s got citrus-tinged Asian flavor out the ying-yang, boasts plenty of health benefits, and happens to be a rather striking shade of green. Plus, the deliciousness magically comes together in less than 15 minutes! Just boil the edamame, blitz it in a food processor with lemon juice, soy sauce, ginger, garlic, hoisin and olive oil, and scoop it into a bowl. That’s it. Get your favorite crunchy vegetables and crackers involved (I’m really into black sesame brown rice crackers right now), and you’ve got yourself a kickass healthy snack, appetizer, sandwich spread, or salad topper.
FYI: This dip isn’t quite as smooth as, say, this hummus, but I love it all the more for its “rustic” texture. (That said, be sure to boil the edamame until it’s realllly tender, or it will be tough to process. Capiche?)
Are you PSYCHED yet?
If not, you probably aren’t familiar with the glorious health benefits of edamame. Whooop! (You know I love to take credit for teaching you these things.) Just half a cup of the teeny green soybeans packs 9 grams of fiber and 11 grams of protein, keeping you full and energized for hours at a time. They’re also bursting with essential vitamins and minerals, including folate, which helps fight cardiovascular disease, and copper, which builds immunity. Don’t even get me started on the manganese, magnesium and potassium content…Strong bones for everyone!
Long Friday story short, this dip is simple, bomb, and Beyoncé on the nutrition front. And I now have one less thing on my to-do list. (Hallelujah.) Let’s all do da dip.
Edamame Dip: (Serves 6)
2 cups frozen shelled edamame
2 tablespoons fresh lemon juice
1 tablespoon low-sodium soy sauce
1 tablespoon hoisin sauce
1½ teaspoons freshly grated ginger
1 clove garlic, chopped
¼ teaspoon kosher salt
¼ cup extra virgin olive oil
Raw vegetables (I recommend cucumbers, carrots, sweet peppers, radishes, and snap peas.)
Whole grain crackers/crisps of your choice
Preparing your Easy Edamame Dip:
-Place the edamame in a medium saucepan and add 4 cups water. Bring to a boil and cook, stirring occasionally for 6-7 minutes until very tender. Drain and rinse under cold water until the beans are room temperature.
-Place the edamame in the bowl of a food processor (or high-powered blender) and pulse a few times.
-Add the lemon juice, soy sauce, hoisin, ginger, garlic, and salt, and process for 1 minute, scraping down the sides of the bowl a few times, until relatively smooth. With the motor running, slowly pour in the olive oil and continue processing for another minute until the dip becomes uniform and slightly fluffy.
-Transfer your dip to a bowl. Serve with vegetables and/or brown rice crackers for dipping.
Easy Edamame DipAuthor -
- 2 cups frozen shelled edamame
- 2 tablespoons fresh lemon juice
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1½ teaspoons freshly grated ginger
- 1 clove garlic chopped
- ¼ teaspoon kosher salt
- ¼ cup extra virgin olive oil
- Raw vegetables I recommend sliced English cucumber, carrots, celery, snap peas, and radishes
- Brown rice crackers
- Place the edamame in a medium saucepan and add 4 cups water. Bring to a boil and cook, stirring occasionally for 6-7 minutes until very tender. Drain and rinse under cold water until the beans are room temperature.
- Place the edamame in the bowl of a food processor (or high-powered blender) and pulse a few times. Add the lemon juice, soy sauce, hoisin, ginger, garlic, and salt, and process for 1 minute, scraping down the sides of the bowl a few times, until relatively smooth. With the motor running, slowly pour in the olive oil and continue processing for another minute until the dip becomes uniform and slightly fluffy.
- Transfer your dip to a bowl. Serve with vegetables or brown rice crackers for dipping.
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Don’t have a food processor nor blender.:(
OMG, I proudly/embarrassingly know every single word of Da Dip. Also, I just made this dip and added Sriracha…. it was deeeelish!
HOORAY! Sriracha was obviously an excellent call. And I too know Da Dip–it reminds me of childhood birthday parties? (That and Tootsee Roll.)
This is so pretty! I’m intrigued by the hoisin sauce. PS don’t make the bed.
Thank you, Mimi!! (I’ve already failed the bed making this am.)