Green Pea, Edamame & Mint Dip
10 ingredients or less
(¼ cup per serving)
1 cup (134 g)frozen green peas
1 cup (140 g)frozen shelled edamame
3 Tbsp (45 mL)water
3 Tbsp (45 mL)
1 Tbsp (15 mL)olive oil
10fresh mint leaves
1 tsp (2 g)ground cumin
toasted sesame seeds
small raw radish
roasted pine nuts
Make your own
- Cook the peas and edamame in a saucepan of boiling water for 3 minutes, or according to package instructions, then drain.
- Place all the ingredients in a food processor and blend until creamy.
- Taste test and adjust to your liking. Add more tahini for a creamier consistency. Add more lemon for more zest.
- Plate, garnish, and enjoy!
- Store in an airtight container in the fridge for up to 5 days.
Let us know what you think
Nutrition per serving (¼ cup per serving)
Calories 112 kcal
|Total fat||7.6 g|
|Saturated fat||1.1 g|
|Trans fat||0.0 g|
|Total carbs||7.4 g|
|Dietary fiber||3.0 g|
|Total sugars||1.9 g|
|Added sugars||0.0 g|
|Vitamin A||26 μg RAE|
|Vitamin B6||0.1 mg|
|Vitamin B12||0 μg|
|Vitamin C||8.4 mg|
|Vitamin D||0 μg|
|Vitamin E||0.5 mg|
|Vitamin K||15 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Show nutrition info
Hide nutrition info
Watch it step-by-step!
More for the eyes
Discussion & Rating
Looks so good! Sadia, what would you recommend substituting the tahini for? My daughter has a sesame allergy, so we avoid tahini. She’s also allergic to nuts, peanuts, and eggs, sooo…I’d love to hear your ideas!
This was delicious! Used it as a spread on toast and it was a tasty and colorful lunch! :D
This time i make it with ,,dicke Bohnen" (german), instaed of Edamame and it tastes also good!
Thanks for another awesome dip recipe, Sadia! Super great on toast / a sandwich. I appreciate the wide variety of plants you always incorporate in all your recipes.
This is the only dip I actually like, I'm so glad I tried it!
We made this the other week and it's delicious on bread together with carrot- ginger and lentil soup.
can i freeze the hummus as it's only me who will be eating ?
Such a great recipe! So easy to make! Really helped me eat a lot more yummy proteins.
This is such a wonderful recipe! It tastes amazing on toast with some garnishes and it's a fun change from the usual hummus that I probably make a bit too often ;) Thank you guys!!
I substituted frozen spinach for peas (as I ran out), and it was still absolutely delicious and creamy! Great on toast topped with chilli flakes/dukkah for lunch. Thanks for the great flavour combo 😊
This was okay. I loved the idea of using edamame and peas, but I think I was expecting a different flavor profile.
I just made a batch for my dinner guests tonight and forgot the garlic! It still tastes sensational. I also had to substitute fresh lemon verbena leaves for lemon juice. Still tastes amazing. Thank you for this recipe and the opportunity to make better food for myself, family and friends, and to impress them all too!!
This was delicious! I loved it, especially in the suggested combination with sprouts and radishes! 😁
A lovely variation on the original hummus recipe!! I love peas, and they pair so well with the mint leaves. I tried this hummus as a condiment for a cooked meal instead of the regular carbohydrate choices (like potatoes), which was a success. I prepared 11 servings, which were sufficient for lunch during four days. Amazing! However, I have to be careful with the water; I think that the hummus will be less liquid using half the amount of water. I guess peas contain more water (also from the cooking process) than chickpeas