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Edamame Dip

 edamame dip


Serves 2 | Prep Time – 5 minutes | Skill - Simple



180g shelled edamame beans

1 avocado, peeled and stone removed

1 tsp sesame oil

Generous pinch salt

Generous ¼ tsp of ground cumin

Zest and juice of 1 lime 

10g parsley, roughly chopped

Optional: organic poached egg, gluten-free/sourdough bread




  1. Defrost the edamame beans by placing them in a bowl of boiling water. Leave to sit for a couple of minutes before straining.
  2. Put 120g of the edamame beans into a food processor with the avocado, sesame oil, salt, cumin, lime zest and juice. Blend only for a minute or two until the mixture is smooth but still retains a little bite from the edamame beans.
  3. Add the remaining edamame beans and the parsley and pulse until just incorporated. You want the second batch of edamame beans to be almost whole so all it needs is a gentle pulse.
  4. Transfer the mixture to a bowl and serve as you like – with poached eggs on toast, crudité or warm it through in a pan and toss it through some courgette noodles.


Shop your Edamame Dip Ingredients in the Marketplace:

himalayan sea salt ranas gluten free bread sesame oil



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Hi. Just made a batch, how long does it last in the fridge and can I freeze it? Thank you xx

May 15, 2016


Hi. Just tried the Edamame Dip on toast with a poached egg. Unfortunately, my avocado was black inside when I cut it open- yuk! In desperation I substituted it for some artichokes in oil (from a jar). Absolutely fabulous. Looking forward to trying it again, but WITH avocado!!! (Alison, Southampton)

May 14, 2016

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