For those of you taking part in Veganuary this January and looking for some easy vegan recipes to get you started, my Vegan Avocado and Edamame Dip is a great one to start with. It’s so versatile. I love to serve it with nachos, crudites, or smother on a loaded sweet potato.
How to make this the creamiest Avocado and Edamame Dip
The secret to getting the silkiest, creamiest, smoothest dip is all in the blending. For best results, I like to use a Vitamix or a simple stick blender with a cup at the bottom. Of course, it you don’t have either, you can simply smash with a fork and chop the coriander fine, resulting in more of a smash! Still tastes good though.
Equipment Needed to make this easy vegan dip
This Vegan Avocado and Edamame Dip is super easy to make and you really don’t need any fancy equipment. A blender is ideal, if not a fork will do the job, plus a sharp knife, measuring spoon, spatula and spoon. That’s it!
Avocado and Edamame Dip
- 2 medium ripe avocados
- 300 g edamame beans, frozen and thawed
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- 1 - 2 small garlic cloves
- 1/2 tsp onion powder
- 1.5 tbsp tahini
- 3/4 - 1 tsp Pink Himalayan or sea salt
- 1/4 tsp cracked balck pepper
- 25 g fresh coriander, stalks removed
- 1/2 tbsp extra virgin olive oil
- Cracked black pepper, to taste
- Place all the ingredients (reserving 2 tbsp of whole edamame beans for the top) in a high speed blender, or use a stick blender, and blitz until smooth. If using a blender, you may need to scrape the sides with a spatula and repeat blending until smooth. Check seasoning and adjust to taste.
- Spoon into a bowl and top with reserved edamame beans, olive oil and black pepper. Serve with nachos, crudites or as a side to your lunch or dinner.
Love this dip and want to see more dip recipes from Modern Food Stories, check out my:
Roasted Red Pepper and Avocado Dip