
Green Pea, Edamame & Mint Dip
10 min
Snack
Appetizer
Spread
10 ingredients or less
Servings
(¼ cup per serving)
Total
10 minPrep
7 minCook
3 minContains
Free from
Ingredients
-
1 cup (134 g)frozen green peas
-
1 cup (140 g)frozen shelled edamame
-
3 Tbsp (45 mL)water
-
1 Tbsp (15 mL)olive oil
-
½lemon, juiced
-
10fresh mint leaves
-
2cloves garlic
-
1 tsp (2 g)ground cumin
-
½ tspsalt
Optional garnish
-
toasted sesame seeds
-
small raw radish
-
roasted pine nuts
Make your own
Directions
- 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!
Storage
- Store in an airtight container in the fridge for up to 5 days.
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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.
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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