Edamame hummus is a fun and delicious dish that is ready in 10 minutes. It is super creamy with so much flavor from herbs, garlic, and tahini. Enjoy as a dip, spread for toasts or add a scoopful on your salad!
If you are an edamame lover, or want to give a little twist to your traditional chickpea hummus, this recipe is for you. It is so easy to make with simple ingredients and I guarantee this will be your new staple appetizer or snack recipe!
What is Edamame Hummus?
Hummus is a dish originated in the Middle East. It is traditionally made with pureed or mashed chickpeas mixed with tahini, which is ground sesame paste. The seasoning is done simply with garlic, lemon, and salt.
In this recipe, shelled edamame is used in place of chickpeas. It is super rich in protein just like the chickpea version, but with more of a buttery nuttiness. A bit of cilantro adds a refreshing pop to the flavor.
Where to Find Edamame
You can look for edamame in the freezer section at any grocery stores in the states. They come in pods, or shelled type which I highly recommend for this recipe so you won’t need to pop them one by one.
Use Edamame Hummus as…
Dips - for crackers, vegetable sticks
Spread - for bread, tortilla, wraps
Condiment - pair with meat / fish dish
Extra protein boost - for salad
Ingredients for This Recipe
- Lemon juice - fresh recommended, or bottled
- Olive oil
- Shelled edamame
- Flaky salt
- Pepper to taste
How to Make Edamame Hummus
1. Place all ingredients except for tahini in a high speed blender or food processor. Pulse until smooth.
2. Add in the tahini. Pulse until well combined.
3. Adjust the consistency by adding 1 tablespoonful of water at a time. I like to add 1-2 more tablespoons of water.
4. Garnish with more olive oil, flaky sea salt, and ground pepper.
*See below recipe card for detailed instruction.
Refrigerate edamame hummus in an airtight container for 4-5 days. It can also be frozen for up to 3 months. Thaw in the fridge, and stir well before using.
- 1 cup shelled edamame thawed if frozen
- 1 clove garlic
- ¼ cup chopped cilantro lightly packed
- ¼ cup water plus more to adjust the thickness
- ¼ cup lemon juice fresh recommended, or bottled
- 2 tablespoons olive oil + more for garnishing
- ¼ teaspoon salt or more
- ¼ cup tahini paste
- flaky sea salt
- ground black pepper
- Place all ingredients except for tahini in a high speed blender or food processor. Pulse until smooth, scraping off the mixture from the sides occasionally with a spoon.
- Add in the tahini. Pulse until well combined.
- Adjust the consistency by adding 1 tablespoonful of water at a time. I like to add 1-2 more tablespoons of water.
- Garnish with more olive oil, flaky sea salt, and ground pepper.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.