This Edamame Dip is not edamame hummus. It is a beautifully fluffy dip infused with Asian-inspired flavors that you might find paired with steamed edamame or in dishes served alongside it.

When I started thinking about this Edamame Dip, I began researching recipes and found a whole lot of them for edamame hummus, but that just wasn’t the profile I had in mind when I thought about edamame. I didn’t want heavy tahini or lemon - sesame, yes; acidity, yes. But neither tahini nor lemon come to mind when I think of edamame - I think soy sauce, ginger, garlic. So that’s what I did!

I love the bright, fresh flavors of this Edamame Dip - the green onions, garlic and ginger are enhanced by the acidity of the rice vinegar, and the salty, funky fermented-ness of miso and tamari are rounded out by toasted sesame oil. All the ingredients come together in the smooth texture of the steamed edamame, and develop and blend the more time they have to sit together. Definitely make this dip at least a few hours in advance of serving, or even the day before. Because it gets better as it rests, it makes for a great meal prep option for weekday snacks. 

Serve Edamame Dip with rice crackers and sliced vegetables - I like carrots, daikon radish, cucumber, and snap peas, especially in the spring. 

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