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EDAMAME DIP WITH MINT, JALAPEÑO & LIME
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5 from 3 votes
Edamame dip with jalapeño, mint, and lime is fresh, delicious, and simple to
make. This vegan recipe comes together quick with 7 ingredients!
Lemony Chickpea Soup with Spinach & Potatoes
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We truly love a simple dip and streamlining any aspect of our summer cooking is
key! The one thing that’s doing great in our garden this year is herbs. They’re
all growing like weeds. It’s so nice to step out with a pair of pruners and grab
what we need in the warm months. The vibrant green of this edamame dip comes
from the edamame beans themselves (obviously!) and a hearty handful of mint,
green onions, and jalapeno. This dip is super fresh tasting and just a nice
change of pace from our go-to’s that are usually chickpea, cashew or
eggplant-based.
Edamame (“stem beans” or “beans on a branch”) are immature soybeans that you may
recognize from being served steamed in the pod with a sprinkle of salt in
Japanese restaurants. I love that sensation of popping one into your mouth with
the salty pod as seasoning. Perfect in its simplicity! Like all soy bean-based
products, they are a complete protein. The slightly buttery edamame are also a
bit sweet, similar to garden/English peas that pop up here in the Spring.
Soybeans were originally cultivated in China and the first traceable
documentation of “edamame” dates to the year 1275, when the Japanese Buddhist
priest Nichiren (whose teachings/school branch from Mahayana Buddhism) thanked a
parishioner for a gift of edamame that was left at his temple. Many Mahayana
schools of Buddhism tend to encourage vegetarianism, but there are shades of
opinion and variation on this. I could not find anything authoritative within
the context of Nichiren’s own way of life. Some say that he was a dedicated
vegetarian, others say that he eventually denounced the lifestyle in favour of a
general approach of modesty. For more on Buddhism and how it relates to
vegetarian/veganism, this article is a quick and interesting read.
Hope you enjoy this quite untraditional (de-branched, de-shelled and…
pulverized!) preparation of beautiful bright green edamame! We grind them up
with some smooth nut/seed butter (recommendations in the recipe), loads of fresh
mint, jalapeño, garlic, and lime juice. So nice with some fresh cut vegetables
and crackers. We love to turn dip into dinner, especially in the summer months
when we’re avoiding heat-sourced cooking as much as possible. Stay cool and
vibrant out there :)
EDAMAME DIP WITH JALAPEÑO, MINT AND LIME
Edamame dip with jalapeño, mint, and lime is fresh, delicious & simple to make.
This naturally vegan recipe comes together with 7 ingredients!
5 from 3 votes
Print Recipe
Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins
Servings 1 Cups of dip
INGREDIENTS
* 1½ cups shelled, frozen edamame
* ¼ cup mild nut/seed butter (such as tahini, cashew or watermelon seed butter)
* 2 tablespoons + 2 teaspoons lime juice
* 1 tablespoon extra virgin olive oil
* 1 clove garlic, peeled
* 1 jalapeño pepper, seeded if necessary & chopped
* ½ cup fresh mint leaves
* 2 green onions, chopped
* sea salt and ground black pepper, to taste
* 2-3 tablespoons ice water, if necessary
EQUIPMENT
* Food Processor
NOTES
* Other soft herbs would taste great in this dip. Think: cilantro, basil,
parsley, or a combination.
* I’ve been working with watermelon seed butter lately, which is a new
ingredient for me. It swaps in anywhere you would use tahini. Feel free to
use tahini here or a mild nut butter like raw cashew.
* If you want to keep this oil-free, you can omit the olive oil! Just use an
extra tablespoon of your nut/seed butter of choice.
INSTRUCTIONS
* Place the frozen edamame in a small saucepan and cover with water. Place the
saucepan over medium-high heat and bring to a boil. Once boiling, turn the
heat off and drain the edamame.
* Transfer the edamame to a food processor fitted with the “S” blade. Pulse
until the edamame becomes a very chunky puree. To the edamame, add the
nut/seed butter, lime juice, olive oil, garlic, jalapeño, mint, green onions,
salt, and pepper. Run the motor of the food processor until you have a smooth
and thick puree, stopping the machine a couple times to scrape down the sides
with a spatula. To get the dip to a more fluid/loose state, drizzle in some
ice water through the feed tube, 1 tablespoon at a time.
* Check the dip for seasoning and adjust if necessary. Transfer the dip to your
serving bowl/platter. Garnish the dip with a drizzle of olive oil, extra
mint, extra sliced green onions, and any other toppings you might enjoy.
Serve the edamame dip with cut vegetables, crackers, chips etc! Keep the
edamame dip in a sealed container in the refrigerator for up to 5 days.
Author: Laura Wright
Course: Appetizer, Dip, Snack
Cuisine: Dairy-free, Gluten-Free, Grain-Free, Nut-Free, Vegan, Vegetarian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: edamame, jalapeno, lime, mint, olive oil, tahini
01/07/2020 (Last Updated: 01/07/2020)
Posted in: appetizer, autumn, creamy, gluten free, grain-free, holidays, nut
free, refined sugar-free, salty, snack, spicy, spring, summer, sweet, vegan,
winter
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* Karen Ball 01/07/2020
Can this dip be stored in the freezer for a time?
Reply
* Laura 02/07/2020
Hi Karen,
I’m really not sure about this as I’ve never frozen a dip before. If I
were trying this, I would transfer the dip to a sealable container and
pour a thin layer of olive oil covering the entire top surface to preserve
the green colour. If you try it, please let us know about your results.
-L
Reply
* dana 01/07/2020
OMG she’s a beaut. Adding it to my cooking list!
Reply
* Cassie 01/07/2020
Yum! This would be soo good in a veggie sandwich! Cannot wait to try it!
Reply
* Eva O' Brien 01/07/2020
It looks so tasty! I look forward to trying it! I really like the taste of
mint in dips and spreads. On the subject of vegetarian and Buddhism, I happen
to be a practicing Buddhist, but not strict vegetarian. Actually I used to be
vegan, and have since changed my view.
In a nutshell it comes down to dedicating the life to changing what is bad
not by choosing something outside to be your target – whether the meat and
dairy industry or something else – but really beginning with removing the all
source of selfishness and wrong inside your own self. Just in case anyone is
curious to understand more about a different point of view, I wrote an
article about it some time ago for a blog I write about the practice of
meditation and Buddhism:
https://believeinwhatyousee.com/2018/10/03/why-we-are-not-vegetarian/
I hope by the way I am not offending anyone by posting this comment on a
vegan blog!! I’m not wanting to persuade anyone to my point of view, just to
offer up a different perspective and maybe some thinking points :) Thank you
by the way for your great recipes, I have been reading your blog for several
years now and consistently enjoy the food I make from here, as well as your
good humour and appreciation of actual potatoes (as opposed to the sweet
variety, lol)
Reply
* Laura 02/07/2020
Hi Eva!
I so appreciate your comment and perspective here. Looking forward to
reading your blog post and learning more. I promise to keep the potato
recipes coming ;)
-L
Reply
* Patricia 08/07/2020
Just wanted to say that I made this dip last night to set out for my expanded
pandemic household while continuing to make dinner and it was absolutely
delicious. Adult kids were immediate fans and we will all add to our
repertoires. Had lovely early summer produce from the garden — radishes, the
coolest heirloom purple podded/green pea snap peas, carrots and cucumbers —
along with fresh mint and a snagged young jalapeño. Couldn’t have come
together easier and been lovelier to behold on the counter as we were
gathering and working. I agree with a prior poster that the leftovers may be
destined as a spread on a toast accompanying some leftover cauliflower soup
for my lunch. That is, unless someone gets to it first! Thanks for your
beautiful images, which drew me in, and the tasty outcome, that sealed the
deal and gave me a perfect opportunity to share your blog.
Reply
* Debbie Reynolds 09/07/2020
I made this dip last night for my family and they loved it! It was gone very
quickly. A perfect summer recipe, using mint and green onion from the garden.
Very unique and super tasty. Thanks so much for sharing, Laura!!
Reply
* Karen 19/07/2020
Wow! This dip is incredible. It is really hot where I live. This dip with
fresh veggies and whole wheat French bread hit the spot. Very refreshing!
Reply
* Karen 30/07/2020
Just tried the recipe with cilantro in place of mint, which is also
excellent!
Reply
* Julea 30/07/2021
Made this dip the other night – half the recipe with mint, and half with
cilantro, and both were delicious! We really enjoyed it as part of our grain
bowls. However, seemed to be a dip that needs to be eaten rather quickly (ie
within 2 days), vs a hummus that can be in the fridge for a week. But I would
definitely make this again with that in mind! Thank you for another
delicious, plant focused recipe, Laura!
Reply
ABOUT LAURA
I'm a vegan cookbook author, recipe developer, and a food blogger for over 10
years. Here, you'll find seasonal vegan recipes, wholesome meals, and plenty of
feel-good inspiration for a compassionate lifestyle. My hope is to always
inspire and encourage anyone, at any level, to try plant-based cooking at home.
Read More
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