Main image of Green Pea, Edamame & Mint Dip

Green Pea, Edamame & Mint Dip

10 min

Snack

Appetizer

Spread

10 ingredients or less

For a fresh, and protein-packed take on the classic hummus dip, we've chosen to swap out the chickpeas for green peas and edamame. It makes for a vibrantly green spread, perfect to enjoy with fresh veggies, crackers, or in a sandwich!

Servings

(¼ cup per serving)

Total

10 min

Prep

7 min

Cook

3 min

Contains

Soy symbol

soy

Sesame symbol

sesame

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Gluten symbol

gluten

Ingredients

  • 1 cup (134 g)
    frozen green peas
  • 1 cup (150 g)
    frozen shelled edamame beans
  • 3 Tbsp (45 mL)
    water
  • 3 Tbsp (45 mL)
  • 1 Tbsp (15 mL)
    olive oil
  • ½
    lemon, juiced
  • 2
    cloves garlic
  • 1 tsp (3 g)
    ground cumin
  • ½ tsp
    salt
  • 10 (6 g)
    fresh mint leaves

Optional garnish

  • small raw radish
  • toasted pine nuts
  • toasted sesame seeds
Buy ingredients on AmazonFresh  

Directions

Click:

  1. Cook the peas and edamame in a saucepan of boiling water for 3 minutes, or according to package instructions, then drain.
  2. Place all ingredients in a food processor and blend on high until creamy, stopping to scrape down the sides as needed.
  3. If you would like the consistency to be creamier, add a bit more tahini, or if you would like more zest, add more lemon juice.
  4. Plate, sprinkle on garnish, serve, and enjoy!

Storage

Nutrition info

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  

Watch it step-by-step!

More for the eyes

image of image of

Discussion & Rating

Rate this post


Louise Magnusson 🇸🇪 - April 19, 2021, 2:10 p.m.

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

PUL Team - April 20, 2021, 4:59 a.m.

We're so glad you enjoyed the dip, Louise! We do find peas a bit more watery than chickpeas as well 🙂