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Edamame Spread
Easy Edamame Spread Erin McDowell

We love hummus. Add some pita and carrots and, heck, we call that a meal. But no matter how much garlic, tahini or lemon you swirl into the stuff, it can get a little old. Enter edamame spread. In this recipe, soybeans are the star (sorry, chickpeas). Puree all the ingredients in a food processor, and you’ve got a quick and easy (not to mention healthy) dip to serve alongside bread, crackers or veggies. Turns out, change is a good thing.

RELATED: Roasted Edamame

Makes about 2 cups
Start to Finish: 20 minutes


3 cups frozen shelled edamame

1 garlic clove, minced

3 scallions, thinly sliced

1 lemon, zested and juiced

¼ to ⅓ cup extra-virgin olive oil

Salt and pepper, to taste


1. Bring a large pot of salted water to a boil and prepare an ice-water bath. Add the edamame and cook until tender, 4 to 5 minutes. Drain the edamame, then shock in the ice water (this helps stop the beans from cooking and keeps them green).

2. Transfer the edamame to the bowl of a food processor. Add the garlic, scallions, lemon zest and juice and ¼ cup olive oil. Puree until smooth, 2 to 3 minutes. If the mixture is thick or chunky, add the remaining olive oil and puree again.

3. Serve with bread, crackers or cut vegetables. The spread can be stored in an airtight container in the refrigerator for up to one week.

Finishing Touches

It's the details that count! Try these tips

  • Use this spread to upgrade your lunch: Spread 3 tablespoons on bread to replace mustard or mayonnaise, then pile high with your favorite sandwich fixings.

  • Don’t stop there: Check out more of our favorite crostini recipes.

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