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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

daneanp's Review

DawnDH
March 02, 2015
Fantastic. I love dipping raw veggies in it, spreading it on crackers, using it on sandwiches....great on sliced tomatoes. Will make this often

pinkbadgers's Review

daneanp
August 29, 2014
N/A

detailaddict's Review

Carole1960
May 14, 2014
What's a girl got to do to find this recipe?? Silly me for thinking it would be categorized under "Dips/Spreads"; had to go back and find the exact recipe name...Anyway, this is delish...a great alternative to traditional chickpea hummus. I've been using as a dip for veggies and on "hummus" sandwiches, and I may try it as a pasta sauce! More substantial than a "French onion" dip or other such fluff, and a good take-with for lunches on-the-go. This will become a regular resident of my fridge.

sstevens's Review

savvychef
May 03, 2014
This is my new favorite dip and spread! I use spinach instead of basil, pecans or walnuts instead of pine nuts, and add a tsp of tahini. It is great with crackers or celery and on veggie sandwiches!

DawnDH's Review

detailaddict
April 12, 2014
This recipe is fast and so delicious. The basil and lemon add wonderful flavor. I served it with pita chips and pretzel thins. Next time I may add a ripe avocado or two for extra creaminess. It's a keeper!

Powersappliquer's Review

Powersappliquer
April 10, 2014
I made a batch over the weekend and have since had it as a dip with sliced bellpeppers and as a spread on sandwiches in place of mayonnaise or other higher calorie/fat condiments. I love it!

savvychef's Review

pinkbadgers
April 04, 2014
Made the dip for Board meeting recently- came home with little left!! Served with red and yellow pepper strips as I'm 'carb-free'. Taking to another event this week. Everyone loves the dip- and surprised to find that it's 'cooking light' treasure!! Yumm!

Carole1960's Review

AnnGillette
March 21, 2014
I would also add another 1/2 teaspoon of salt, a 1/4 teaspoon of cayenne pepper and another garlic. It is very delicious though and with the extra spices , it would make it a 5.

AnnGillette's Review

sstevens
March 15, 2014
I would add a little more salt and cayenne pepper.