Edamame Dip with Jalapeño, Mint and Lime

Edamame Dip with Jalapeño, Mint and Lime

This vegan dip is so easy to make and pairs beautifully with KIKI Seed Crackers.  Keep a bag of frozen edamame on hand to whip it up anytime. 


1½ cups shelled, frozen edamame
¼ cup mild nut/seed butter (such as tahini or cashew butter)
2-3 tablespoons lime juice
1 tablespoon extra virgin olive oil
1 clove garlic, peeled
1 jalapeño pepper, seeded & chopped (or 1/4 cup of sliced Jalepenos from a jar)
½ cup fresh mint leaves (or whatever herbs you have on hand eg basil, parsley, coriander)
2 green onions, chopped
sea salt and ground black pepper, to taste
2-3 tablespoons ice water, if necessary


  • Place the frozen edamame in a small saucepan and cover with water. Bring to the boil and then drain.
  • Transfer the edamame to a food processor fitted with the “S” blade. Pulse until the edamame becomes a very chunky puree. Add the nut/seed butter, lime juice, olive oil, garlic, jalapeño, mint, green onions, salt, and pepper. Process until you have a smooth and thick puree, stopping the machine a couple times to scrape down the sides with a spatula.  It should be soft and creamy consistency - add some iced water 1 tablespoon at a time to loosen it up if needed.
  • Check the dip for seasoning and adjust if necessary.  Serve garnished with a drizzle of olive oil, mint & sliced green onions alongside your favourite Kikis and raw vegetables.  Keep in a sealed container in the refrigerator for up to 5 days.

Recipe from The First Mess - Laura Wright

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