Ingredients

• 2 ½ cups shelled edamame cooked & cooled — ~15 oz
• 1 ¼ cups unsweetened dairy-free Greek yogurt soy Greek-style for higher protein
• ⅓ cup fresh parsley leaves
• ⅓ cup fresh cilantro leaves or basil
• 2 tablespoons fresh mint leaves
• 2 tablespoons fresh lemon juice
• 2 garlic cloves minced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper

Optional: 1–3 tablespoons water or aquafaba to thin if needed

Flavor Variations

• Zesty Jalapeño – Add 1–2 tablespoons diced pickled jalapeño or fresh jalapeño for a kick.
• Mediterranean – Add 1 tablespoon capers + ¼ cup chopped sun-dried tomatoes.
• Herb Boost – Swap mint for fresh dill or basil.
• Spicy Kick – Add ½–1 teaspoon cayenne pepper or crushed red pepper flakes.
• Curry Style – Replace paprika and cumin with 1 tablespoon curry powder.

Produce & Fresh Herbs:

• 2 ½ cups shelled edamame ~15 oz bag, frozen or fresh
• ⅓ cup fresh parsley leaves
• ⅓ cup fresh cilantro or basil if substituting
• 2 Tbsp fresh mint leaves or dill/basil for variations
• 2 garlic cloves
• 2 Tbsp fresh lemon juice 1 medium lemon

Pantry Staples:

• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp salt
• ¼ tsp black pepper

Optional: cayenne, curry powder, red pepper flakes, capers, sun-dried tomatoes