Photo: Iain Bagwell; Styling: Cindy Barr 
Hands-on Time
14 Mins
Total Time
14 Mins
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

pinkbadgers's Review

August 29, 2014

sstevens's Review

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!

detailaddict's Review

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.

DawnDH's Review

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!

Carole1960's Review

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.

Powersappliquer's Review

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

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!

AnnGillette's Review

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

daneanp's Review

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