This 10 minute dip is made with frozen edamame, frozen peas, and lemon juice! It's an easy way to add protein and fiber to breakfast or snacks.
If you're looking to boost your protein and fiber intake, add this Edamame Pea Dip to your grocery list! It uses frozen peas and edamame, so it's a very low prep recipe.
It's great as a fancy dip spread on crackers (think dinner party appetizers!) or spread on toast for a quick savory breakfast.
Recipe summary
- Ready in 10 minutes (seriously!) using a food processor
- No chopping needed!
- Packed with protein, fiber, and healthy fats from edamame, peas, and pumpkin seeds
Ingredients
- Frozen mukimame: Also known as shelled edamame, you'll find this by the frozen vegetables.
- Frozen peas: I like adding peas because they add a pop of savory sweetness, if that's a thing.
- Lemon juice: From one lemon. For an extra lemon-forward flavor, add the zest of the lemon too.
- Pumpkin seeds: This is technically optional, but I love the crunch that it adds.
- Salt: I use Diamond Crystal Salt for pretty much all of my cooking, unless I note that it's table salt. It's about half as dense (and thus salty) as table salt, so if using table salt I recommend starting with half and adjusting to taste.
Variations and serving
- Add herbs! I'm talking cilantro, dill, parsley, mint...these add a lot of fresh flavor to the dip. Add them at the same time as the edamame.
- Add spice! Pickled jalapeno is a great way to add spice and acidity. Another option is ½ teaspoon red pepper flakes, adding more to taste.
- How I'm serving this: Spread on toast with a sprinkle of feta, a fried eggs, and pickled onions for breakfast. In a pita with marinated chickpeas, hummus, and arugula for lunch. Spread onto crackers and sprinkled with nutritional yeast for a snack.
Recipe
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Edamame Pea Dip
Equipment
Ingredients
- ½ cup pumpkin seeds
- 1 clove garlic
- 1 cup frozen mukimame thawed; AKA shelled edamame
- 1 cup frozen peas thawed
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- ½ teaspoon kosher salt adjust to taste
Instructions
- If using raw pumpkin seeds, heat a large skillet over medium heat. Once hot, add the pumpkin seeds and toast for 2-3 minutes, until golden. Stir occasionally.
- To a food processor with a standard blade attachment, add one clove of garlic. Pulse until minced.
- Add the thawed mukimame and peas, processing until mostly broken down. While running the food processor, add the olive oil, lemon juice, and salt.
- Process until smooth. Taste for salt, adjusting to taste. Enjoy!
Notes
- To thaw the mukimame and peas, either set them out on the counter for an hour or microwave in 30 second intervals until no longer frozen but not hot.
- Pumpkin seeds: These are optional, feel free to add another seed or nut in place of pumpkin seeds or omit entirely.
- Serving ideas: Spread on toast with a sprinkle of feta, a fried eggs, and pickled onions for breakfast. In a pita with marinated chickpeas and arugula for lunch. Spread onto crackers and sprinkled with nutritional yeast for a snack.
Nutrition
Mr. Wilson of the moment
This recipe features Mr. Wilson reminding me that if I don't put the grocery bags away immediately, they will become his new home. Also, he kind of blends into the floor, doesn't he?
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