Creamy Edamame Tahini Dip (Print Version)

A vibrant, creamy dip made with steamed edamame, tahini, lemon, and garlic. Perfect for snacking or spreading.

# What You'll Need:

→ Edamame

01 - 2 cups shelled edamame, fresh or frozen

→ Base & Flavorings

02 - 1/3 cup tahini
03 - 1/4 cup freshly squeezed lemon juice, about 1 large lemon
04 - 2 to 3 tablespoons extra-virgin olive oil, plus more for serving
05 - 2 cloves garlic, peeled
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon sea salt
08 - 2 to 4 tablespoons cold water, as needed

→ Garnish

09 - 1 tablespoon extra-virgin olive oil
10 - 1 tablespoon toasted sesame seeds
11 - Chopped fresh parsley

# How To Make It:

01 - Bring a medium pot of water to a boil. Add the edamame and cook for 4 to 5 minutes if frozen, or until tender. Drain and rinse under cold water to cool slightly.
02 - In a food processor, combine the edamame, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend until very smooth, pausing to scrape down the sides as needed.
03 - With the motor running, drizzle in cold water 1 tablespoon at a time until the hummus reaches your desired creamy consistency.
04 - Taste and adjust lemon juice or salt as needed.
05 - Transfer to a serving bowl. Drizzle with olive oil and sprinkle with sesame seeds and parsley if desired.
06 - Serve with pita chips, raw vegetables, or as a sandwich spread.

# Expert Tips:

01 -
  • It comes together faster than you can set the table, and tastes like you planned it for days.
  • The color alone makes people lean in and ask questions before they even dip a chip.
  • Its lighter and slightly sweeter than chickpea hummus, which means you can eat more without feeling weighed down.
  • You probably already have everything except the edamame, and frozen works beautifully.
02 -
  • Dont skip rinsing the edamame after cooking or the residual heat will dull that vibrant green into army khaki.
  • If your hummus tastes pasty or thick, you didnt add enough water, keep the processor running and drizzle more until it transforms.
  • Tahini can be wildly different brand to brand, so if yours is bitter, add an extra squeeze of lemon to balance it out.
03 -
  • Let the garlic sit in the lemon juice for a few minutes before blending to mellow its sharpness.
  • Toasting your sesame seeds in a dry skillet for two minutes makes them nutty and fragrant, and turns a garnish into something people actually notice.
  • If you want restaurant-level smoothness, peel the edamame skins off after steaming, it takes patience but the result is impossibly creamy.
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