holy edamole! January 28, 2008


I am a big fan of edamame. I am also a big fan of things that taste great and come together in an easy instant. Work has been nuts…and when things get busy, it’s hard to focus on eating right. Edamame is always my go-to snack when I don’t feel like cooking something but want a salty-ish snack to munch on. It’s also incredibly good for you – as high in protein as most meat and chock full of calcium, iron, and several B vitamins.

So, you can imagine my delight when I ran across this recipe in  the January issue of Cooking Light. A low fat alternative to guacamole, which I seriously love. I was sold. This recipe comes together in about 5 minutes, including time to flash the frozen edamame. The flavors and consistency can be adjusted to your own personal taste. I love guac with lots of heat, garlic, and lemon….so I modified the original recipe a tad when I made it. More lemon juice, more garlic, and a teaspoon of Sriracha sauce. It’s delicious on it own on chips (I’ve used Terra Spiced Taro root chips here) or incorporated into meals. This would be an easy veggie dish to whip up for a party. Super Bowl, anyone?   

Edamole – adapted from the original recipe which appeared in Cooking Light Jan 2008 – yields 6 servings

  • 3/4 cup frozen shelled edamame, thawed
  • 3 tablespoons water
  • 2 tablespoons avocado or olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon hot pepper sauce
  • 1 garlic clove, halved

– Combine all ingredients in a food processor. Process until smooth. Cover and chill.


This is my entry into Weekend Herb Blogging, this time being hosted by Claudia at Fool For Food. This is my second back-to-back entry to WHB – miracles will never cease. As always, a big shout out to Kalyn for establishing this event and for creating such a wonderful blog!


Christiane Jan 28, 2008 03:01 pm

I love everything edamame, so you can bet this will definitely be made soon! Great recipe!

morgan Jan 28, 2008 04:01 pm

I once made a green garlic and edamame pureed sauce once to go with sablefish – edamame is terrific with green garlic when it’s in season. Your post reminded me of that – sounds delicious.

Adam Jan 28, 2008 04:01 pm

That looks delicious. I’m a huge fan of Terra Chips; those are a great choice for any snak dip. Nom, nom, nom!

daphne Jan 28, 2008 08:01 pm

that looks healthy and quick. good idea on edaname.

Kalyn Jan 28, 2008 08:01 pm

This sounds just fantastic! I love edamame, and I usually have them in the freezer and I’m not sure why I don’t use them more. I’m saving this for inspiration. Thanks for entering, and for saying nice things about me!

Alejandra Jan 29, 2008 10:01 am

Simply gorgeous! I can’t wait to try this out…

katie Jan 29, 2008 12:01 pm

I discovered edamame on my last trip to the U.S. – made a risotto with them that was gorgeous!
Unfortunately, they’re not available where I live… yet, anyway. Great idea!

White On Rice Couple Jan 29, 2008 10:01 pm

What a find your site is! Especially this edamole recipe. I would never ever think of crushing these beans into a dip. Always enjoying them whole, these beans are so much more versatile than I ever imagined. Thanks for the inspiration here!

Kitt Jan 29, 2008 10:01 pm

Oooh, Super Bowl indeed! I wonder how hard it would be to mash up by hand.

Annemarie Jan 30, 2008 02:01 pm

I have a bag of edamame sitting in my freezer that I need something to do with…

Kitt Jan 30, 2008 10:01 pm

Hey Mikey! They like it! I made a test batch of this today and my cow-orkers snarfed it down. (http://kittbo.blogspot.com/2008/01/edamole-super-snack-for-super-bowl.html)
I’ll be making this for the Super Bowl, for sure. Quadrupling the recipe and using a food processor. Neither hand-mashing nor a food mill is recommended. I also plan to jazz it up a little with diced tomatoes, minced shallots and cilantro.
Thanks for a great recipe!

moree Jan 30, 2008 10:01 pm

When you fall in love, it’s hard to pass the dinner table. People recall the first time impulse that comes to him kissing his girlfriend is: I was crazy about looking at her meal with relish. Her lips are so cute and sexy; I love to become her Italian pasta. This could be the delicate relation between food and love.
The Valentine’s Day is about to come. There’s a local feast brewing with love and food which held at food for VooEasy. There are beautiful stories, great music and nice friends. Also heard that there chefs are unique, their food can not only make people salivating, but also with magic. It can make your lover with joy at dinner, and also it helps to convey your love and open your lover’s hear.
They called the event “Love is so Delicious”, let’s go for a look~ (you can click the link below to join)
Chef of the Team ‘Love is so Delicious’
Thanks for taking time to read this message. We really appreciate your join.

brilynn Feb 1, 2008 07:02 am

This is a great idea, I’m a big fan of edamame too!

Hillary Feb 1, 2008 11:02 am

How creative!! By the way, have you tried the dark chocolate covered edamame from Trader Joe’s? Delicious!

Rowdy Feb 4, 2008 06:02 pm

TamiH with her amazing talent. Edamole and the tomatoes post that follows… wow!

Syrie Feb 4, 2008 08:02 pm

Brilliant!! Nice work.

A scientist in the kitchen Feb 6, 2008 02:02 am

Wow, this is a new idea for edamame!

Olivia Feb 28, 2008 06:02 pm

Hi Tami,
I am a student at UPenn and I love your blog :). Last Friday, I featured this post of yours on the blog I contribute to (http://pennappetit.blogspot.com/2008/02/friday-blog-lovin.html) …hope you check out our site!