Delightful dips with surprising ingredients are somewhat of a specialty for me. I like to create hummus-like dips for snack boards and platters, replacing the usual garbanzo beans with a variety of vegetables.
This one is reminiscent of traditional hummus, thanks to the familiar taste of tahini, but it gets a little Popeye-style muscle from baby spinach. You can put this together in about 15 minutes for a football watch party, or make it during your weekend meal prep to have as a healthy snack throughout the week.
- 2 cups (12-ounce bag) shelled edamame
- ¼ cup tahini
- 3 tablespoons lemon juice
- 3 cloves roasted garlic
- 2 teaspoons Louisiana-style hot sauce
- 1 cup baby spinach, packed
- 1 teaspoon kosher salt
- ¼ cup olive oil
Boil edamame, according to package directions and drain.
Add edamame, tahini, lemon juice, garlic and hot sauce to the bowl of a food processor. Run on high for about 2 minutes, or until smooth. Stop to scrape down sides.
Add in 1 cup packed spinach and salt. Pulse until spinach is well combined.
While running on low, drizzle in olive oil through the top of the food processor.
Taste, adjust salt and serve with pita chips, crackers and cut vegetables.
Store leftovers in the refrigerator for up to 5 days.