Step 1
If your edamame isn’t pre-cooked, bring a pot of salted water to a boil. Add the edamame and cook for 5 minutes. Drain and let cool.

Step 2
In a food processor, combine the cooled edamame, Sea Moss Powder, ginger, coriander, jalapeños, lemon juice, nutritional yeast, salt, and pepper.

Step 3
If the dip is too thick, add water or olive oil, one tablespoon at a time, until you reach your desired consistency.

Step 4
Taste and adjust seasoning as needed. Add more lemon juice for brightness, more jalapeño for heat, or more nutritional yeast for a cheesy flavor.

Step 5
Transfer to a bowl and garnish with black sesame seeds, sliced jalapeño, and a drizzle of olive oil if desired. Serve with fresh veggies and pita chips, use as a spread on sandwiches and wraps, as a topper to nourish bowls or on toast as a smashed-avo alternative.