Edamame dip with jalapeño, mint, and lime is fresh, delicious, and simple to make. This vegan recipe comes together quick with 7 ingredients!
We truly love a simple dip and streamlining any aspect of our summer cooking is key! The one thing that’s doing great in our garden this year is herbs. They’re all growing like weeds. It’s so nice to step out with a pair of pruners and grab what we need in the warm months. The vibrant green of this edamame dip comes from the edamame beans themselves (obviously!) and a hearty handful of mint, green onions, and jalapeno. This dip is super fresh tasting and just a nice change of pace from our go-to’s that are usually chickpea, cashew or eggplant-based.
Edamame (“stem beans” or “beans on a branch”) are immature soybeans that you may recognize from being served steamed in the pod with a sprinkle of salt in Japanese restaurants. I love that sensation of popping one into your mouth with the salty pod as seasoning. Perfect in its simplicity! Like all soy bean-based products, they are a complete protein. The slightly buttery edamame are also a bit sweet, similar to garden/English peas that pop up here in the Spring.
Soybeans were originally cultivated in China and the first traceable documentation of “edamame” dates to the year 1275, when the Japanese Buddhist priest Nichiren (whose teachings/school branch from Mahayana Buddhism) thanked a parishioner for a gift of edamame that was left at his temple. Many Mahayana schools of Buddhism tend to encourage vegetarianism, but there are shades of opinion and variation on this. I could not find anything authoritative within the context of Nichiren’s own way of life. Some say that he was a dedicated vegetarian, others say that he eventually denounced the lifestyle in favour of a general approach of modesty. For more on Buddhism and how it relates to vegetarian/veganism, this article is a quick and interesting read.
Hope you enjoy this quite untraditional (de-branched, de-shelled and… pulverized!) preparation of beautiful bright green edamame! We grind them up with some smooth nut/seed butter (recommendations in the recipe), loads of fresh mint, jalapeño, garlic, and lime juice. So nice with some fresh cut vegetables and crackers. We love to turn dip into dinner, especially in the summer months when we’re avoiding heat-sourced cooking as much as possible. Stay cool and vibrant out there :)
Edamame Dip with Jalapeño, Mint and Lime
- 1½ cups shelled, frozen edamame
- ¼ cup mild nut/seed butter (such as tahini, cashew or watermelon seed butter)
- 2 tablespoons + 2 teaspoons lime juice
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, peeled
- 1 jalapeño pepper, seeded if necessary & chopped
- ½ cup fresh mint leaves
- 2 green onions, chopped
- sea salt and ground black pepper, to taste
- 2-3 tablespoons ice water, if necessary
- Place the frozen edamame in a small saucepan and cover with water. Place the saucepan over medium-high heat and bring to a boil. Once boiling, turn the heat off and drain the edamame.
- Transfer the edamame to a food processor fitted with the “S” blade. Pulse until the edamame becomes a very chunky puree. To the edamame, add the nut/seed butter, lime juice, olive oil, garlic, jalapeño, mint, green onions, salt, and pepper. Run the motor of the food processor until you have a smooth and thick puree, stopping the machine a couple times to scrape down the sides with a spatula. To get the dip to a more fluid/loose state, drizzle in some ice water through the feed tube, 1 tablespoon at a time.
- Check the dip for seasoning and adjust if necessary. Transfer the dip to your serving bowl/platter. Garnish the dip with a drizzle of olive oil, extra mint, extra sliced green onions, and any other toppings you might enjoy. Serve the edamame dip with cut vegetables, crackers, chips etc! Keep the edamame dip in a sealed container in the refrigerator for up to 5 days.
- Other soft herbs would taste great in this dip. Think: cilantro, basil, parsley, or a combination.
- I’ve been working with watermelon seed butter lately, which is a new ingredient for me. It swaps in anywhere you would use tahini. Feel free to use tahini here or a mild nut butter like raw cashew.
- If you want to keep this oil-free, you can omit the olive oil! Just use an extra tablespoon of your nut/seed butter of choice.