Edamame and Sesame Puree 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Weeknight Vegetarian May 28, 2014

Vivid green, fluffy and light, this dip seems suited to spring but can be made anytime thanks to the ready availability of frozen edamame.

Serve on crackers.


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Tested size: 6 servings; makes about 1 1/2 cups

  • 1 1/2 cups shelled fresh or frozen edamame (green soybeans)
  • Sea salt
  • 1 small clove garlic, minced
  • 1 1/2 teaspoons toasted sesame oil
  • 1 teaspoon Meyer lemon juice, plus more to taste
  • 1/2 teaspoon black sesame seeds, toasted (see NOTE)
  • 1 scallion, thinly sliced on the diagonal, for garnish


Bring a few cups of water to a boil in a medium saucepan over medium-high heat. Add the edamame and a few pinches of salt; reduce the heat to medium or medium-low so the water is gently bubbling. Cook until the edamame are tender, about 4 minutes, then drain, reserving at least 1 cup of the cooking water.

Transfer the edamame to a food processor along with the garlic, 1/2 teaspoon of salt and 1 teaspoon of the oil. Pulse, adding the reserved cooking water as needed to make the mixture smooth and creamy -- about 1/2 cup or more. Stir in the teaspoon of lemon juice, and taste; add lemon juice and salt as needed.

Scrape the puree into a shallow bowl and run a knife back and forth over the top to smooth it. Drizzle the remaining 1/2 teaspoon of oil over the top, then sprinkle with the sesame seeds and scallion.

Serve at room temperature.

NOTE: Heat the sesame seeds in a dry skillet over medium heat, shaking the pan frequently, until fragrant, 4 to 8 minutes. Watch carefully; they burn easily.

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Recipe Source

Adapted from "The New Vegetarian Cooking for Everyone," by Deborah Madison (Ten Speed Press, 2014).

Tested by Joe Yonan.

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