Edamame Smush is one great answer to “What’s for Lunch?” My husband used to eat a lot of sandwiches with processed meat. But for the past two years, he has cut out all processed deli meats and has cut way down on all meat. So I wanted something that would not only tempt his taste buds, but also would give him the protein we all need to stay healthy and make it through the day.

This lively, vibrant and nutritious vegan spread is simply wonderful on some good toasted sourdough or whole grain bread or. It also is a fabulous party dip with your favorite cracker or crudité. Forget that it is vegan in the same way that EVERYONE eats hummus these days. Add on your own topper like quick pickled onions, microgreens, sprouts, heirloom tomato slices or arugula and this is a big level up from pure avocado toast. Or keep it pure and simple and just drizzle a flavorful olive oil on top.

Edamame or Mukimame are both young, green soybeans. Edamame is usually found in the pod, whereas Mukimame is shelled. Both pack a healthy amount of protein to keep you going all afternoon. The preparation here only requires a food processor. There is no cooking needed, which is an added benefit in these hot summer months. The added avocado lends a smooth richness with nothing to weigh you down.

You don’t have to be vegan to enjoy this Edamame Smush for a healthy lunch or breakfast. I came across the idea for this on a vlog that I follow called Rainbow Plant Life. While I saw the potential for this delicious spread, the added flavorings in her version did not work for me. I knew that I could do better.

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Edamame Smush is a vibrant green when you first make it. While the taste and texture hold up for several days in the fridge, the color may dull somewhat. Don’t be put off by that. (I do drizzle with a little EVOO and place plastic wrap directly onto the spread to limit oxidation.) And once you add your toppings, you won’t even notice.

Recipe

Yield: About 4 cups of spread

Ingredients

12 oz. frozen edamame, shelled (also called Mukimame), thawed

1/2 of a large avocado

2 scallions (green onions), sliced

About 2 cups or a large handful of fresh herbs (I used dill, mint and parsley. Cilantro would also be great, I just didn’t have any at the moment.)

1 large or two smaller cloves of garlic or more if you like, coarsely chopped or sliced

1 teaspoon kosher salt

A generous 1/2 teaspoon of ground cumin

A rounded 1/4 teaspoon of Aleppo pepper

Juice of 1 large lemon (About 4 Tablespoons)

4 Tablespoons (1/4 cup) of a good quality Tahini (I like Seed & Mill or Soom brands)

About 1/4 cup of ice water, added slowly to achieve desired consistency

Drizzle of good quality, grassy or peppery EVOO

Directions

Place the thawed Mukimame into a food processor fitted with the metal “S” blade. Add the lemon juice and process until broken down.

Add in everything else and process well until you have a mostly smooth spread. If you prefer to leave in more texture, it’s your choice. That’s the beauty of making something yourself.

Check the seasonings and add more of anything you want to emphasize or just enjoy!