Shelled edamame are great additions to soups, stir fries, salads, etc. When I came across a recipe using edamame as the main star in a hummus-like dip, I knew I had to make it. Plus, the recipe calls for Sriracha, which I love and use so much of that I should probably buy stock in Huy Fong because of the many bottles of their Sriracha I’ve guzzled my way through.
But don’t worry, the dip only has a hint of spice, I’m not trying to burn your taste buds off! The dip is filling, fresh, and absolutely delicious. I made a few changes based on what I had on hand and to match our tastes (for example, I increased the amount of garlic…mmmmmm…). The dip is super easy and quick to make—taking about 5 minutes.
Plus, your food processor will do most of the work, so you won’t even have to break a sweat! I used half olive oil and half toasted sesame oil, but you could always use all olive oil if you don’t have toasted sesame oil on hand. This dip is wonderful with chips, crackers, and carrot and cucumber sticks. If you’re looking for an easy appetizer or just a good snack, I highly recommend you explore another side of edamame and make some dip!
Print This Recipe
Quick & Easy Edamame Dip
Adapted from Food Woolf’s recipe for Forever Green Edamame Dip
Makes approximately 3 1/4 cups dip
16 ounces frozen, shelled edamame
1/2 cup cilantro, chopped
3/4 cup red onion, chopped
4 cloves garlic
3 tablespoons olive oil
3 tablespoons toasted sesame oil
1 tablespoon Sriracha
2 lemons, juiced
Zest of 1 lemon, finely grated
salt and black pepper to taste
1. Boil a small pot of water. Turn off the flame and add the frozen shelled edamame to the water. Stir the edamame for about 10 seconds and then immediately drain the water (you want to just barely thaw the edamame, not cook it).
2. In a food processor, combine all the ingredients, except the salt and black pepper, and pulse until it starts to become smooth. Leave some small chunks for texture. Taste and season accordingly with salt and black pepper.
3. Transfer the tip to a serving bowl, cover, and refrigerate for at least 1 hour. Serve with chips, crackers, or cucumber and carrots sticks.
{ 25 comments… read them below or add one }
Mmmm….sriacha. LOVE this stuff. When I see it at a restaurant, I know it’s going to be a good meal. Would’ve never thought to join it with edamame. Will definitely try this! Thanks, Rachael!
I wish I had this recipe yesterday. It was my turn to bring snacks for my book club and I have a full bag of shelled edamame in the freezer! This sounds perfect! I brought a dip made with frozen peas (thawed) garlic and sun dried tomatoes before, but it was actually a little too sweet! I am bookmarking this one!
Oh i love Sriracha too and i havent even tried it yet…did see a recipe for it online though and would love to try it someday soon….
Love ur pic of the edamame beans-an absolutely rare find here!!!!
cheers
xoxoxoxoxo
Sounds so good! I love edamame. I’d definitely go for the sesame oil. I wonder – what would this be like with a tablespoon or two of tahini?
This looks really good. I might have to substitute harissa for the Sriracha since I have the one but not the other at the moment. Hmm…
@Alta– I bet a bit of tahini would be delicious!
@Stumptown Savoury– Harissa would work very well I think!
Ha-I am doing a cooking segment on our local am show tomorrow, and guess what I am making?
Edamame Soup! (Pureed with herby cream)
I am a big fan of edamame in any form. Your dip looks ready to dive into!
I need to find me some Sriracha, it sounds so good. The dip looks great too!
I’m a die hard fan of Mediterranean dips such as hummus, baba ganoush, foul, and everything with tahini….. This will be great!! I am saving this one… Thanks for sharing this!!!
One word came to mind when I opened your site – YUM! I went to a baby shower, once and they made a dip out of edamame but seasoned it with mint, I thought it was delicious; then, I found this. Love the spicy sauce addition. Will definitely have to try next time I need an appetizer!
I also love edamame, in any form, and this looks great!! I love how it’s probably packed with tons of vitamins yet still will be something people can’t stop eating. Hmmm . . I wonder what it would be like to mix it with avocados . . .
@Jen (Tiny Urban Kitchen)— It would be AMAZING with avocado…I could see even adding in chopped up avocado at the end…YUM…
Mmmm… garlic…. avocado… edamame… STOP MAKING ME DROOL AT WORK! I’m swimming in a puddle of “I want some Fuji Mama Edamame Dip Thingy” drool. THANKS, Fuji. GOSH! (You know I love ya! :P)
This is an awesome idea- simple and novel are two things that work well together in the kitchen. I am making this for the next wine tasting we have.
This is flat out my favorite hot sauce, so I know I am gonna love this! GREG
@sippitysup, Greg– You’ve got good taste! LOL
Yum!! I want to make this sooo badly, but I really need to find shelled edamame. I don’t generally have the patience to shell it myself. Let it be said that I am very lazy! :)
sounds wonderful! I think I’d like to give it a try incorporating tahini.
Hi!! I just found your blog and think I am in love!
Plus I was desperatly searching for a recipe for my Japanese Pot luck tonight!! YAY.. so excited to make this!!
This sounds delicious. I will add it to my Dips-to-make-soon. I am tired of chips and salsa so I am trying to make more interesting dips. Yours is next on my list. With or without avocado… Merci!
I am loving this – and the addition of the hot sauce makes it perfect! Yay for new ways to use edamame.
I absolutely love edamame. But I’m still hunting them down. I believe you have more edamame recipes here (with the avocado). :)
I love edamame and am equally addicted to sriracha. Will definitely have to give this a try!
This dip looks fantastic! Can’t wait to try.
Coworker brought this in to work last week. It was so delicious that I had to get the recipe. I normally hate cilantro, but with this recipe it really works and I barely taste it. Thank you for posting such a great recipe.
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