Edamame Pea Dip
This super easy dip is made with frozen peas and frozen edamame. It's great spread onto toast or crackers.
Servings: 4 servings
Calories: 215kcal
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
Calories: 215kcal | Carbohydrates: 12g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Sodium: 293mg | Potassium: 331mg | Fiber: 4g | Sugar: 3g | Vitamin A: 279IU | Vitamin C: 18mg | Calcium: 45mg | Iron: 2mg
