Edamame mezze is similar to hummus in consistency and appearance but lighter in both flavor and calories—making it a nice (and refreshing) departure from the classic chickpea dish. To differentiate this dip even further, we added roasted veggies, spices, and plenty of heart-healthy olive oil. We still love you, hummus, but we also love a little variety every now and then!
Split among four people, this recipe makes for a delicious appetizer that won’t spoil the main meal. It also makes for a healthy snack, as edamame has 17 grams of protein and 8 grams of fiber per cup. Enjoy!
What You'll Need:
- 16 ounces frozen edamame, thawed
- 1 yellow onion, chopped
- 2 garlic heads
- 1/2 cup red cabbage, chopped
- 1/4 medium red bell pepper, chopped
- 1 handful of fresh dill
- 1 lemon, juiced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon sweet paprika
- 1/4 cup + 1 tablespoon olive oil
- 2 tablespoons water
- Fresh dill, olives, veggies for garnish (optional)
What to Do:
- Preheat the oven to 375 degrees Fahrenheit.
- Place the onion, red pepper, and cabbage on a sheet of aluminum foil and drizzle lightly with 1/2 tablespoon olive oil. Chop off the top of both garlic heads (so cloves are exposed) and place on their own sheet. Drizzle with 1/2 tablespoon olive oil.
- Wrap the foil around the vegetables and garlic heads and place in the oven. Bake for 30 minutes.
- Once finished, place the roasted vegetables into a food processor with the edamame, dill, lemon salt, pepper, and paprika. Pulse until grainy. Tip: Use the leftover oil from roasting the veggies!
- Turn the food processor on and drizzle the 1/4 cup olive oil into the chute while it mixes. Puree until smooth. Tip: For thinner consistency, add up to 2 tablespoons of water.
- Garnish with dill, olives, and chopped veggies and serve with vegetable crudités, toasted pita, or chips.