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Edamame Spread

Look for edamame in the freezer section of your grocery store and in farmers' markets in summer and fall. They are sold both whole (in their pods) and shelled.

  • Prep:
  • Total Time:
  • Servings: 4
Edamame Spread

Source: Everyday Food, March 2006


  • Coarse salt and ground pepper
  • 2 cups frozen shelled edamame
  • 3 large garlic cloves, peeled
  • 1 teaspoon grated lemon zest
  • 1 to 2 tablespoons fresh lemon juice
  • 1 teaspoon olive oil
  • Radishes (or other vegetables) and rice crackers, for serving


  1. In a medium saucepan of boiling salted water, cook the edamame and garlic until edamame are tender, about 5 minutes. Drain.

  2. In a food processor, puree edamame, garlic, lemon zest and juice, oil, and 1/2 cup water until very smooth, about 2 minutes, scraping down sides of bowl. If needed, thin by adding water one tablespoon at a time. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  3. Refrigerate for at least 30 minutes or up to 1 day. (If needed, add additional water.) Serve with radishes and crackers.

Reviews (1)

  • CarlyHope 27 Feb, 2013

    I love this recipe! Its very versatile. It can be a fun bbq dip, or a great light lunch on wasa crackers. I've even put leftover chicken and made sandwiches in it. Its a high protein low fat great spread that is delicious. Try it!

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