Edamame mezze is similar to hummus in consistency and appearance but lighter in flavor, making it a nice (and refreshing) departure from the classic chickpea dish. To differentiate this dip even further, this recipe adds roasted veggies, spices, and plenty of heart-healthy olive oil.
- 1 yellow onion, chopped
- 1/4 red bell pepper, chopped
- 1/2 cups chopped red cabbage
- 1/4 cup 1 tablespoon olive oil
- 2 heads garlic
- 16 ounces frozen edamame, thawed
- Handful fresh dill, more for garnish
- 1 lemon, juiced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon sweet paprika
- 2 tablespoons water
- Preheat oven to 375 degrees.
- Place onion, red pepper, and cabbage on a sheet of aluminum foil and drizzle lightly with 1/2 tablespoon olive oil. Chop top off garlic heads so cloves are expose and place on a separate sheet. Drizzle with 1/2 tablespoon olive oil.
- Wrap foil around vegetables and garlic, and bake for 30 minutes.
- Place roasted vegetables into a food processor with edamame, dill, lemon juice, salt, pepper, and paprika. Pulse until grainy.
- Turn food processor on and drizzle in remaining 1/4 cup olive oil until smooth. (For thinner consistency, add up to 2 tablespoons water.)
- Serve garnished with additional dill.