ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Nutty Edamame Spread

Photo: Iain Bagwell; Styling: Cindy Barr

 

Hands-on time 14 mins
Total time 14 mins
Yield Serves 8 (serving size: about 1/4 cup)
This is delicious with crudités, smeared over whole-grain bread, or stuffed into mini sweet bell peppers. You can garnish with lemon rind for a pretty effect.

Ingredients

  • 2 cups frozen shelled edamame
  • 2 garlic cloves, peeled
  • 1/2 cup packed fresh basil leaves
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons plain 2% reduced-fat Greek yogurt
  • 1/4 cup water
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 99
  • fat 6.7 g
  • satfat 0.6 g
  • monofat 2.9 g
  • polyfat 1.1 g
  • protein 6 g
  • carbohydrate 5 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 184 mg
  • calcium 29 mg

How to Make It

  1. Combine edamame and garlic in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame is tender. Remove from heat; drain well.

  2. Combine edamame, garlic, basil, pine nuts, and yogurt in a food processor; pulse 10 times or until coarsely ground. Add 1/4 cup water and remaining ingredients; process until almost smooth.