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+ servings

Easy Edamame Dip

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 6 minutes
Yields: 6 servings


  • 2 cups frozen shelled edamame
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • teaspoons freshly grated ginger
  • 1 clove garlic chopped
  • ¼ teaspoon kosher salt
  • ¼ cup extra virgin olive oil

For serving:

  • 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.