4 Serves
15 Mins
Bring a pot of water to a boil, add salt, and cook the edamame for 4 to 5 minutes until tender. Drain the edamame thoroughly using a colander.
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Vitamin K
97 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
404 µg / 400 µgCalcium
134 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
107 mg / 420 mgPhosphorus
339 mg / 1,250 mgPotassium
693 mg / 4,700 mgSodium
908 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
8 g / 28 gSugar
4 g / 50 gSaturated Fat
3 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
In a food processor, combine the cooked edamame, tahini, water, lemon zest, lemon juice, garlic, salt, cumin, coriander, and chili flakes. Pulse until the mixture reaches a smooth consistency.
With the food processor running, slowly drizzle in 2 tablespoons of olive oil until fully incorporated. Transfer the dip to a serving bowl, stir in the fresh parsley, and drizzle with the remaining olive oil before serving.
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