Incredibly Edible Edamame Dip by Blender Girl

This delicious recipe is from a new book we just received from our friend Tess, The Blender Girl.  We met Tess  at an event sponsored by Driscoll’s berries last year in California.  We first bumped into her at the airport and ended up sharing a shuttle to the hotel which was an hour plus drive.  We got to chat the entire way and immediately loved Tess!  She is full of life, hilarious, and definitely an inspiration in the healthy eating world.  She just launched her new cookbook which is full of absolutely divine looking recipes that are right up our alley.  Healthy, tasty and lots of fruits and veggies!  She is definitely a master of the blender, but her cookbook has much more than what you would think of typical blender recipes.  This edamame dip was absolutely delicious and will be making it onto our meal plan rotation!  We love that it has spinach added into for added nutrition!

Incredibly edible edamame dip.jpg

Photo taken by Anson Smart © 2014


This dip is literally just throwing everything into your blender, and done!  You will love her recipes, and her fun creative personality that comes out through her food!  

Incredibly edible edamame dip

 

One of the enduring favorites on my website, this recipe is addictive. Not only because it tastes

so darn good, but also because it only takes minutes to blend up and devour. However, the

recipe only works in a high-speed blender or food processor. Use it as a dip with raw vegetables

and crackers, or spread it on sandwiches or wraps. Totally guilt-free, super-healthy, alkalizing,

and nutrient-dense, this one’s a winner on all fronts.

Makes 2 1/2 cups (550g)

  • 3 tablespoons cold-pressed extra-virgin olive oil
  • 2 cups (320g) shelled raw edamame beans
  • 2 cups (54g) loosely packed baby spinach
  • 1/4 cup (60ml) freshly squeezed lemon juice, plus more to taste
  • 3 tablespoons tahini
  • 1 1/2 tablespoons finely chopped onion (yellow, white, or Vidalia is good, but not red)
  • 2 cloves garlic, minced, plus more to taste
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes, plus more to taste
  • 1 teaspoon natural salt (see box, page 38), plus more to taste
  • 2 tablespoons sesame seeds (optional)
  • 1/4 cup (12g) finely chopped flat-leaf parsley (optional)

Throw the oil, edamame, spinach, lemon juice, tahini, onion, garlic, cumin, pepper flakes, and

salt into your high-speed blender or food processor and blend on high or process for about

2 minutes, until smooth and creamy. Stop the machine periodically and scrape down the sides

of the container to fully incorporate the ingredients. A food processor will give the mixture

a coarse consistency, which some people prefer. Tweak flavors to taste. (You may like more

lemon juice, garlic, pepper flakes, or salt.) Serve topped with the sesame seeds and parsley.


Recipe reprinted with permission from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes! by Tess Masters, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc.

 Get your copy now on Amazon! 

Blender Girl Cover.jpg

And Tess is giving away 4 Vitamix Blenders!!  Enter here to win!

Incredibly Edible Edamame Dip by Blender Girl

Incredibly Edible Edamame Dip by Blender Girl
00
Serves: 4

Incredibly edible edamame dip

One of the enduring favorites on my website, this recipe is addictive. Not only because it tastes so darn good, but also because it only takes minutes to blend up and devour. However, the recipe only works in a high-speed blender or food processor. Use it as a dip with raw vegetables and crackers, or spread it on sandwiches or wraps. Totally guilt-free, super-healthy, alkalizing, and nutrient-dense, this one’s a winner on all fronts. Makes 2 1/2 cups (550g)
  • 3 tablespoons cold-pressed extra-virgin olive oil
  • 2 cups (320g) shelled raw edamame beans
  • 2 cups (54g) loosely packed baby spinach
  • 1/4 cup (60ml) freshly squeezed lemon juice, plus more to taste
  • 3 tablespoons tahini
  • 1 1/2 tablespoons finely chopped onion (yellow, white, or Vidalia is good, but not red)
  • 2 cloves garlic, minced, plus more to taste
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes, plus more to taste
  • 1 teaspoon natural salt (see box, page 38), plus more to taste
  • 2 tablespoons sesame seeds (optional)
  • 1/4 cup (12g) finely chopped flat-leaf parsley (optional)
Throw the oil, edamame, spinach, lemon juice, tahini, onion, garlic, cumin, pepper flakes, and salt into your high-speed blender or food processor and blend on high or process for about 2 minutes, until smooth and creamy. Stop the machine periodically and scrape down the sides of the container to fully incorporate the ingredients. A food processor will give the mixture a coarse consistency, which some people prefer. Tweak flavors to taste. (You may like more lemon juice, garlic, pepper flakes, or salt.) Serve topped with the sesame seeds and parsley.
Recipe reprinted with permission from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks--100 Gluten-Free, Vegan Recipes! by Tess Masters, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc.
written by
Natalie Monson

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Love edamame…so happy to see Tess’ delicious twist on spinach dip! Thanks for sharing the recipe!

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