Best 3 Middle Eastern Edamame Dip Recipes

Indulge in a culinary journey to the Middle East with our tantalizing edamame dip recipe. This unique and flavorful dip, bursting with the vibrant flavors of the region, is a delightful appetizer, snack, or accompaniment to your favorite dishes. Made with fresh edamame, aromatic herbs, and a blend of spices, this dip strikes a perfect balance between creaminess and tanginess. In this article, we'll guide you through the simple steps to create this delectable dip, along with variations and serving suggestions to elevate your culinary experience. From the classic hummus-inspired edamame dip to the zesty lemon and herb edamame dip, discover a range of irresistible recipes that cater to various tastes and preferences. Get ready to tantalize your taste buds and embark on a culinary adventure with our Middle Eastern edamame dip recipes.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY EDAMAME DIP

Spicy Edamame Dip image

Provided by Trisha Yearwood

Categories appetizer

Time 45m

Yield 10 servings

Number Of Ingredients 9

Ingredients

4 large cloves garlic, un-peeled
16 ounces shelled edamame beans (about 2 cups)
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
Pinch salt and pepper
4 tablespoons olive oil
1/4 cup fresh lime juice (about 2 limes)
1/4 cup finely chopped fresh cilantro
Pita chips, for dipping

Steps:

In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside.
Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve 3/4 cup of the cooking water before draining. Drain the beans and cool.
Transfer the garlic into a food processor and chop coarsely. Add the beans, cayenne pepper, cumin, salt, pepper and process in the food processor. Add the olive oil, lime juice and cilantro and pulse to combine. Add the reserved water a little at a time while processing until smooth (you may not need to add all of the water). Use pita chips for dipping.

EDAMAME DIP

Edamame Dip image

Provided by Alton Brown

Categories appetizer

Time 15m

Yield about 2 cups

Number Of Ingredients 13

Ingredients

12 ounces shelled, cooked, and cooled edamame, about 2 cups, recipe follows
1/4 cup diced onion
1/2 cup tightly packed fresh cilantro or parsley leaves
1 large garlic clove, sliced
1/4 cup freshly squeezed lime or lemon juice
1 tablespoon brown miso
1 teaspoon kosher salt
1 teaspoon red chili paste
1/4 teaspoon freshly ground black pepper
5 tablespoons olive oil
1 pound edamame, fresh or frozen, in or out of shell
1/4 cup water
Kosher salt, optional

Steps:

Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.
Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted.

MIDDLE EASTERN EDAMAME DIP

Middle Eastern Edamame Dip image

Hummus but with edamame. Found in the Relish supplement and "adapated from 'Simply Soy' by the Soyfoods' Council."

Provided by COOKGIRl

Categories Soy/Tofu

Time 10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/8 cups edamame
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin (I used cumin seeds which were toasted lightly in a dry skillet first)
2 garlic cloves, peeled and chopped
1/4 cup fresh Italian parsley (reduced from 1/2 cup)
3 tablespoons tahini (I tried roasted tahini)
3 tablespoons water (I used the cooking liquid from the edamame instead of water)
3 tablespoons fresh lemon juice (I used Meyer lemon)
olive oil
sumac
fresh parsley

Steps:

Cook edamame according to package directions but *omit* the salt. I lightly boiled the edamame and [reserved] some of the cooking liquid.
Place the olive oil, salt, cumin and garlic in a food processor. PULSE 2-3 times.
Add the edamame and the remaining ingredients. Blend to desired consistency. If the mixture is too thick you can thin it with a little bit of the edamame cooking liquid. Taste and adjust with more salt or lemon if needed.
We served the edamame dip with a light drizzle of olive oil on top followed by a sprinkle of sumac, a sprig of fresh parsley and accompanied by Recipe #100777.

Tips:

Use fresh edamame for the best flavor and texture.
If you don't have tahini, you can use another nut or seed butter, such as almond butter or cashew butter.
Feel free to adjust the amount of garlic, lemon juice, and salt to your liking.
Serve the dip with pita bread, crackers, or vegetables.
For a vegan version, use olive oil instead of butter and omit the Parmesan cheese.

Conclusion:

This Middle Eastern edamame dip is a delicious and healthy appetizer or snack. It's easy to make and can be tailored to your own taste preferences. The dip is a good source of protein, fiber, and healthy fats. It's also a good source of vitamins and minerals, including vitamin C, potassium, and iron. Enjoy this dip as part of a healthy diet.

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