This edamame avocado dip is something easy you can whip up for a delicious and filling addition to many meals. It’s also jam-packed with nutrients from a few extra-special ingredients.
It makes a fantastic addition to so many healthy vegan recipes – veggie sandwiches or wraps, base layer for a pita pizza, or dip for fresh or roasted veggies. I thought that it would make a great sushi spread, but it didn’t quite work out for that. Instead, I spread it in a pita along with some tamari-marinated mushrooms, zucchini and red pepper.
Edamame Avocado Dip Recipe
Makes 1 ½ cups
- 1 cup edamame beans (frozen, shelled)
- 1 Tbsp apple cider vinegar or lemon juice
- 2-4 Tbsp water, as you need it for consistency
- 1 avocado
- 1-2 tsp miso, tamari (soy sauce), or 1/4-1/2 tsp sea salt
- 1/2-1 tsp ground or fresh ginger
- 1/4 cup fresh cilantro, parsley or basil
- 1/2-1 cup fresh alfalfa or red clover sprouts (optional – or any other fresh green)
- Thaw or heat the edamame beans so that they’re no longer frozen, and puree them in a food processor with a bit of water and apple cider vinegar (or lemon juice) until they’re roughly chopped.
- Add the miso (or salt), ginger and avocado and puree. Add the fresh herbs and/or sprouts, and puree again until everything is smooth.
- Taste to see if the flavor is right for you, and then use the dip in whatever fun way you feel like.