Edamame Dip | sheerluxe.com
Favourites 37

Total Time: 5 Minutes

Serves 2

This creamy veg-packed dip is the ideal way to get more greens. Team with poached eggs on toast, serve with a crudité platter, or warm in a pan and toss it through some courgette noodles.


  • 180g of shelled edamame beans

  • 1 avocado, peeled and stone removed

  • 1 tsp of sesame oil

  • Generous pinch of salt

  • Generous ¼ tsp of ground cumin

  • Zest and juice of 1 lime

  • 10g of 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.

Recipe by Natasha Corrett courtesy of Honestly Healthy Food


DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com

You are not seeing this website as it was intended. Please try loading it in an up to date web browser.