If you love the Farm Boy edamame kale dip (eda-yummy), this homemade version is for you. It has the same creamy and slightly spicy flavour profile, but it is easy to make at home and comes together entirely in a blender or food processor.
If you’re not familiar with this dip, you should definitely give it a try!
Edamame is the base of this dip, adding plant-based protein and a naturally creamy texture. I use frozen edamame and microwave it for a couple of minutes to thaw and soften it. Kale gives the dip its bright green colour and extra nutrients, and once blended, it blends in beautifully.
One of my favourite swaps in this dupe is adding hemp hearts. They boost protein and omega-3s, add creaminess, and help reduce the amount of oil needed. Pickled jalapeños and a splash of their brine bring just the right amount of heat and tang, and are my not-so-secret flavour upgrade.
A bit of fresh lemon juice, raw garlic, and a light drizzle of olive oil pull everything together into a smooth and tasty dip.
Enjoy it with veggies or crackers, or use it as a spread for sandwiches and wraps. It keeps well in the fridge for at least a few days and is easy to tweak depending on how spicy you like it.
Creamy Edamame Kale Dip (Farm Boy–Style Dupe)
Equipment
- 1 Blender or food processor
Ingredients
- 1 cup shelled edamame If frozen, thawed and lightly cooked in microwave for 2 minutes
- 1 cup kale packed, washed
- 3 cloves garlic raw
- ¼ cup hemp hearts
- 6 slices pickled jalapeños or to taste
- 2 tablespoons pickled jalapeño brine
- 2 tablespoons fresh lemon juice about ½ lemon
- ½ teaspoon salt
- 1-2 tablespoons olive oil
- 1 tablespoons water as needed for blending
Optional garnish
- Pickled jalapeño slices
- Olive oil for drizzling
- Hemp hearts
Instructions
- Add the cooked edamame, kale, garlic, hemp hearts, pickled jalapeños, jalapeño brine, lemon juice, and salt to a blender or food processor.
- Add the olive oil and begin blending.
- If needed, add 1–2 tablespoons of water to help everything blend smoothly.
- Blend until creamy but still slightly chunky, stopping to scrape down the sides as needed.
- Transfer to a serving bowl and garnish with additional pickled jalapeño slices, a drizzle of olive oil, and a sprinkle of hemp hearts, if desired.
Want to watch me make this recipe? Watch it on Instagram here.
Looking for some more recipes? Check out my recipes for chickpea spinach and artichoke dip and herbed cashew cream stuffed mini peppers.
