Creamy Edamame Tahini Dip (Printer view)

Vibrant creamy dip featuring steamed edamame, tahini, and lemon. Vegan, gluten-free, and ready in 15 minutes.

# What You'll Need:

→ Edamame

01 - 2 cups shelled edamame (fresh or frozen)

→ Base & Flavorings

02 - 1/3 cup tahini (sesame paste)
03 - 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
04 - 2-3 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 - 2-4 tablespoons cold water (as needed)

→ Garnish

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

# Directions:

01 - Bring a medium pot of water to a boil. Add the edamame and cook for 4-5 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 Suggestions:

01 -
  • It comes together in 15 minutes flat, which means you can make it right before guests arrive and still have time to change your shirt.
  • The edamame gives it a lighter, sweeter flavor than chickpeas, and the color alone makes people lean in with curiosity.
  • It's naturally vegan and gluten-free, so it works for nearly every dietary preference without any substitutions or apologies.
02 -
  • Don't skip rinsing the edamame with cold water after cooking, or they'll keep steaming and turn mushy instead of staying bright and tender.
  • Add the water slowly while blending, because once it's too thin, there's no going back without making a whole new batch.
  • Taste before serving, not just after blending, because the flavors mellow as the hummus sits and you might need a little more lemon or salt at the end.
03 -
  • Stir your tahini really well before measuring, because the oil settles at the top and the paste gets thick and grainy at the bottom, which throws off the texture.
  • If your food processor is struggling to get the hummus smooth, let it run for a full two minutes without stopping, it takes time for the edamame to break down completely.
  • A drizzle of really good olive oil on top right before serving makes a bigger difference than you'd think, it adds a fruity richness that ties the whole bowl together.
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