Healthy snack recipe! Keep this edamame dip on hand for when you get the afternoon munchies. Dip in raw veggies or spread it on warm pita bread.
If you are like us, the first thing you order when walking over the threshold of a Japanese restaurant is a bowl of steamed edamame. Lightly coated with sea salt, the bright green pods practically beg to be popped into eager mouths. My kids love the high-protein soy beans so much that we started buying them from Costco. In other words, we now have enough frozen edamame pods to sustain us through a small natural disaster. When the kids arrive home from school, ravenously hungry, it's easy to pop a package in a pot of water. Voilá...instant healthy snack.
We also like to toss them into easy pasta dishes, such as Curry Rice Vermicelli Shrimp & Edamame, and mix them into salads. After having my share of plain edamame beans, I was ready to spice things up a bit in the snack department. With the Super Bowl just around the corner and my incessant need to munch on something satisfying in the mid-afternoon, a dip laced with smoked paprika and garlic, seemed to be just the thing.
Besides shelling the edamame, which little hands are always eager to help with, this dip takes mere minutes to throw together. We like to serve it with raw vegetables, such as red bell pepper strips or pieces of jicama, but it would work just as well with chips or crackers. Are there leftovers? Don't let them go to waste. Spread it on a whole wheat wrap and layer on avocado, roasted red peppers and feta cheese for a flavorful vegetarian lunch.
The recipe:
Place steamed and shelled edamame, garlic, smoked paprika, lemon juice, salt, pepper, olive oil and water in the bowl of a food processor or a blender.
Pulse until fairly smooth, leaving a few small chunks of edamame, scraping down the sides as necessary.
If the mixture is too thick while pulsing, add extra water by the teaspoonful.
Serve with raw vegetables, such as red bell peppers and jicama.
Other healthy dips:
Cookin' Canuck's Spicy Black Bean Dip with Roasted Red & Chipotle Peppers
Cookin' Canuck's Roasted Tomatillo Salsa Verde
Family Fresh Cooking's Sun-Dried Tomato Hummus with Crispy Chips
eCurry's Roasted Tomato & Lentil Dip
Kath Eats Real Food's Fiesta Broccoli Dip
Printable Recipe
Edamame (Soy Bean) Dip with Smoked Paprika & Garlic
Ingredients
- 2 packages 9 ounces each frozen edamame, steamed and shelled
- 2 cloves garlic minced
- ¾ teaspoon smoked paprika
- ¼ cup fresh lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons water possibly more
Instructions
- Place all of the ingredients in the bowl of a food processor or a blender.
- Pulse until fairly smooth, leaving a few small chunks of edamame, scraping down the sides as necessary.
- If the mixture is too thick while pulsing, add extra water by the teaspoonful.
- Serve with raw vegetables, such as red bell peppers and jicama.
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Amy
Dips and me, we're buddies. I like it. I like it a lot. May try this Friday night with guests.
Liz
This sounds like an edamame hummus! Fabulous idea!
Steve @ the black peppercorn
Love love love edamames Dara. Whenever I go for sushi we always get some before the sushi arrives at the table. This dip totally reminds me of a hummus. I love smoked paprika to so this dip looks like a winner for sure!
Curt
I've never tried Edamame, but I'll have to check this out for sure. This reminds me of popping snow peas out of the pod and eating them like candy!
Sandra's Easy Cooking
You did such a great job..love your photos, recipe and presentation!!!!
wishing you beautiful the rest of the week!!!
Lora
This looks so flavorful. What a great recipe for an appetizer. Love it.
A Canadian Foodie
This is absolutely stunning - delicious, nutricious - and economical! If I didn't have thyroid issues (therefore no soy for me) I'd be in my kitchen now - another concern is that almost all soy these days is GMO. Do you have a clean source?
🙂
V
Dara (Cookin' Canuck)
Hi Valerie, GMO foods are certainly becoming more and more of a concern. The American Sweet Bean Company, who is a large producer of edamame in the U.S., does not plant any GMO edamame seeds. Here's their site: http://www.americansweetbean.com/news/article/tabid/69/articleid/22/don-t-modify-my-genetics.aspx
Lauren at Keep It Sweet
This dip sounds delicious and I love that you served it with jicama!
Jeanne @ CookSister!
Mmm, I love edamame but have never thought to make a dip with them. Intrigued!
Cassie
LOVE this, Dara! Edamame is one of my favorite snacks! The smoked paprika is a GREAT addition.
Gina @ Running to the Kitchen
I have 3 bags of frozen edamame in my freezer. This.is.happening.
Deborah
I've made an edamame dip before, but I love the paprika in this. Need some right now!!
AmyRuth
Yum.... just shows to go ya.... like it? Make it a dip, right?
Can't wait to give it a try. Thanks for the calorie count.
AmyRuth
Maria
I will be making this for the next football game:)
marla
Such a healthy & wonderful dip - one we would enjoy throughout the day when we have the munchies!
Emilie @ Emilie's Enjoyables
I love edamame too, this dip looks amazing.
Katrina @ Warm Vanilla Sugar
I love this! I love edamame, but haven't ever made it into a dip before! Yum!
Belinda @zomppa
What a great dip! I can imagine so many ways to eat it....
Bev Weidner
Love. This. To. Fricking. Death.
Bhaiya
Very interesting I was thninikg the same thing that James was thninikg bearing in mind that the picture was taken the morning of Jan 1st. MMMM Must have been a great party!
Frank
I'm always sort at a loss to know what to do with edamame, other than pop a few in my mouth. Now I know better. Just the thing for healthy post-Xmas eating!