We eat a whole heck of a lot of hummus and pita chips in this house (and by house I mean tiny condo :P). Since I’ve been off, I have the time to make my own. I love love love Deb’s recipe, and really need to get on making Miss M’s spin on it. But I’ve been trying some different, lower fat dips to mix it up. Some have been ok, and some have been very good. I think this one, featuring protein-packed edamame, is the best of the very good (I’d say great, but the boy isn’t as in love with it as I am. And probably wishes I made hummus today vs. this again.)
Besides being healthy, this dip takes no time to make and uses inexpensive ingredients.
Lemon juice and fresh parsley
Garlic, salt, cumin, and olive oil.
Serve with pita chips, bagels crisps, or even spread on toast & top with tomato and pepper.
Edamame Dip – unknown magazine clipping, but at the bottom reads “adapted from Simply Soy, published by the Soyfoods Council”
- 1 1/2 cups frozen edamame
- 1 tbsp. evoo
- 1/2 tsp. kosher salt
- 1/2 tsp. ground cumin
- 2 garlic cloves, peeled
- 1/2 cup parsley leaves
- 3 tbsp. tahini
- 3 tbsp. water
- 3 tbsp. lemon juice
Cook the edamame according to package directions, omitting salt if mentioned.
Place the oil, salt, cumin, and garlic in a food processor. Pulse 3-4 times to coarsely chop the garlic. Add the edamame and all remaining ingredients. Process until the dip reaches desired consistency (20-30 sec., scraping down if needed).
Yield – 2 cups