Edamame and mint dip

A light, bright dip with a fresh springtime vibe.


Light, bright and fresh, this a new, speedier version of a dip I have been making with broad beans for many years – speedier because you don’t need to pop edamame beans out of their skins. It’s a crowd pleaser because, firstly, it tastes great, and secondly, it contains no gluten or dairy. Or meat. Or nuts. Keeps everyone happy.

If your audience is right, you can add a little heat in the form of a few dried red chilli flakes – just a knifepoint will be enough – or take the exotic route and add a classic spice mix, like ras el hanout.

It works nicely as a dip with crackers and crudités, or slathered onto toasted slices of baguette for an easy, tasty bruschetta.

Edamame and mint dip


Makes about 2 cups.

200g (1½ cups) frozen edamame beans
2 cloves garlic
¼ cup (loosely packed) mint leaves
1 lemon
1 tablespoon extra virgin olive oil
sea salt flakes
freshly ground black pepper

Bring a large pan of lightly salted water to the boil. Add the beans and garlic cloves and, once the water returns to the boil, cook for 5 minutes, until tender. Reserve 1 cup of the cooking water before draining. Rinse the beans under cold running water.

Put the beans, garlic and mint in a blender. Using a fine grater, grate in the zest of the lemon, then juice it, adding 2 tablespoons of juice.

Add 2 tablespoons of the reserved cooking water and the olive oil. Blitz until fairly smooth, but leave some texture in it. Taste, adding lemon juice, salt and pepper as required. Add enough of the cooking water, a little at a time, to produce a dippable consistency.

Transfer to a serving bowl, cover and refrigerate for at least 1 hour to let the flavours develop. Serve at room temperature.