Edamame Dip Recipe

This falls into the category of “food I like so much I’d be happy to eat nothing else for the rest of my life”. I got the original recipe at a church sponsored vegan cooking class at Paradise SDA Church many years ago.

Lots of my friends and family like it a lot. I hope you will give it a try! I’d consider it to be in the Asian fusion category of cuisine. If you like Asian fusion food you’ll probably like this.

Ingredients:

16 oz frozen (shells removed) edamame
1/2 cup + 1 tablespoon Extra virgin oil
1 tablespoon pre-minced garlic
1 Sweet onion (diced)
Parsley (3 teaspoons dried or 3 tablespoons fresh)
Rosemary (1 teaspoon dried or 1 tablespoon fresh)
1 cup Vegetable broth
approximately 1 teaspoon pink Himalayan salt
1/2 teaspoon White pepper (do not substitute black pepper)

Directions:

Dice the sweet onion and sauté over medium heat in 1 tablespoon of olive oil until soft/translucent. Add one heaping tablespoon of pre-minced garlic and sauté for a few more minutes.

Add parsley and rosemary. Cook for about five minutes.

Add frozen edamame with the shells removed and vegetable broth. Cook for about 10 minutes on medium-high heat until beans are soft and have absorbed some of the liquid.

Remove from heat and cool slightly before pouring into a food processor to blend. Add 1/2 of a cup extra-virgin olive oil. Blend in food processor until smooth. It should be the consistency of hummus. Add approximately 1 teaspoon of salt and 1/2 teaspoon of white pepper. Blend again, taste and add more seasoning if necessary. * Sidebar: We’ve been using pink Himalayan salt in our salt grinder since my kids were very young. A few years ago, when they were asked to draw a picture of salt on an assignment, they colored it pink. I thought this was really funny because most people think of salt as being white.

When I first had this dip it was served on top of toasted baguette. My fave is to dip in Stacy’s pita thins. We eat it on rice cakes when camping or on road trips.