Edamame mezze is similar to hummus in consistency and appearance but lighter in flavor, making it a nice (and refreshing) departure from the classic chickpea dish. To differentiate this dip even further, this recipe adds roasted veggies, spices, and plenty of heart-healthy olive oil.


  • 1yellow onion, chopped
  • 1/4red bell pepper, chopped
  • 1/2 cups chopped red cabbage
  • 1/4 cup plus 1tablespoon olive oil
  • 2 heads garlic
  • 16 ounces frozen edamame, thawed
  • Handful fresh dill, plus more for garnish
  • 1lemon, juiced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon sweet paprika
  • 2 tablespoons water


  1. Preheat oven to 375 degrees.
  2. Place onion, red pepper, and cabbage on a sheet of aluminum foil and drizzle lightly with 1/2 tablespoon olive oil. Chop top off garlic heads so cloves are expose and place on a separate sheet. Drizzle with 1/2 tablespoon olive oil.
  3. Wrap foil around vegetables and garlic, and bake for 30 minutes.
  4. Place roasted vegetables into a food processor with edamame, dill, lemon juice, salt, pepper, and paprika. Pulse until grainy.
  5. Turn food processor on and drizzle in remaining 1/4 cup olive oil until smooth. (For thinner consistency, add up to 2 tablespoons water.)
  6. Serve garnished with additional dill.