This recipe is from OUR TAMARAMA KITCHEN a fabulous new cookbook by Joanna Cooper, photographed and designed by Vanessa Rowe. A book that unites a deep friendship, love of delicious and wholesome food and commitment towards community.

We love the vibrant green colour of this dip. It’s easy to make, tastes delicious and is really good for your heart. It's also an unusual dip and will be a new taste experience for many. Please remember, it’s the beans only that we're using in this recipe, not the skins. 





  • 2 cups frozen edamame beans (not the pods, just the beans, you can find these in the frozen section of most Asian supermarkets)
  • 1 clove garlic, crushed
  • 1 fresh green chilli, chopped into a few pieces or you can use jalapeño chillies from a jar
  • 1⁄3 - 2⁄3 cup extra virgin olive oil - use more if you want a thinner consistency
  • 1 teaspoon sesame oil
  • Sea salt, to taste
  • A sprinkle of black sesame seeds and/or a sprinkle of white sesame seeds A few sprigs fresh coriander, to decorate on top


Blend all ingredients except for the toasted sesame seeds and coriander, in a food processor, blender or use a stick blender. Taste – add more salt if required. Scoop out into a pretty bowl and sprinkle the sesame seeds and coriander on top.

Serve with black or white sesame crackers, lavosh or a gluten free sesame cracker. It’s good to make this dip in advance so that it reaches room temperature before being served. 

Prep Time

10 minutes

Cook Time