¼cupmild nut/seed butter(such as tahini, cashew or watermelon seed butter)
2tablespoons+ 2 teaspoons lime juice
1tablespoonextra virgin olive oil
1jalapeño pepper, seeded if necessary & chopped
½cupfresh mint leaves
2green onions, chopped
sea salt and ground black pepper, to taste
2-3tablespoonsice 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.