I found this recipe in Women’s Health Magazine and just loved how fresh and vibrant it looked. Plus, since soybeans are high in hunger-satiating protein and fiber, you’ll feel full for longer! Try this dip with raw veggies, Belgian endive spears, crackers, or even sweet potato wedges.

Recipe by: Women’s Health
Serves: four servings.
Prep Time: Quick & Easy


1 cup edamame, shelled

1 teaspoon garlic, chopped

1 tablespoons sesame tahini

1 tablespoon pure lemon juice

3 tablespoons water

1/4 teaspoon fine grey sea salt

1 tablespoon extra virgin olive oil

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1. Boil edamame 3-5 minutes; drain.

2. Combine edamame in a food processor with garlic, tahini, lemon juice, water, and salt; blend well. Drizzle in olive oil. (If the texture is too thick, add another tablespoon of water.)

3. Garnish with 1/2 tsp sriracha, a Thai hot sauce found in your grocery store's condiment aisle or a sprinkling of herbs (green onions, cilantro, or parsley).

Per serving: 101 cal, 7 g fat (<1 g sat), 5 g carbs, 152 mg sodium, 2 g fiber, 5 g protein