This creamy Edamame Hummus is a fun twist on the classic, with more protein and fiber in every bite. Bright and fresh with lemon, garlic, and tahini, it’s an easy snack or appetizer served with vegetables, crackers, or pita.
Edamame Hummus Recipe
This easy edamame hummus recipe swaps chickpeas for edamame, giving my classic hummus recipe an Asian–Middle Eastern fusion twist. Lemon, garlic, and tahini give it the familiar flavor of traditional hummus, while edamame adds a pretty green color. And since frozen edamame is already cooked, you simply thaw, blend, and serve!
Why This Edamame Hummus Works
I first published this edamame hummus recipe back in 2010, and I still remember being blown away by how good it tasted. Now that I’m trying to eat more protein and fiber, I make it all the time for an easy snack.
- More protein and fiber: Edamame gives it more protein and fiber than traditional hummus.
- Quick and easy: Frozen shelled edamame makes prep simple.
- Creamy with less oil: A little water helps create a smooth, creamy texture without needing much oil.
- Bright and fresh: Lemon, garlic, and tahini give it so much flavor.
- Great for different diets: It’s naturally vegan, dairy-free, and gluten-free.
- Meal-prep friendly: Make it ahead for easy snacks throughout the week.
Ingredients You’ll Need
Most of the edamame hummus ingredients are pantry staples. See the recipe card below for the exact measurements.
- Edamame are green soy beans. Buy them cooked and shelled (i.e., without their pods) so you don’t have to do any prep. Don’t forget to thaw the edamame in the refrigerator before making hummus!
- Tahini is a sesame seed paste, a common ingredient in hummus.
- Water thins out the hummus without adding any calories.
- Lemon zest and juice for brightness
- Garlic for a strong, savory flavor
- Salt and pepper for seasoning
- Olive oil: Mix a little into the hummus and drizzle the rest on top.
- Black and white sesame seeds for an optional garnish
How to Make Edamame Hummus
A food processor or high-powered blender works fine here. See the recipe card at the bottom for printable directions.
- Blend the hummus: Add all the ingredients except for 1 teaspoon of oil and the sesame seeds to a food processor or blender. Process until smooth, adding more water if needed, until you achieve a smooth consistency.
- How to serve edamame hummus: Scrape it into a bowl with a spatula, and top with the remaining oil and sesame seeds.
Variations and Tips
- Taste and adjust: After blending, taste the hummus and add more lemon, garlic, or salt if needed.
- Make without Tahini: Replace the tahini with sunflower seed butter or cashew butter. You can also leave it out and add a little more olive oil or water as needed for a smooth consistency.
Can I use edamame in the pods?
No, the pods are tough and inedible. Use cooked, shelled edamame for this hummus. Frozen shelled edamame makes the prep especially easy.
Serving Suggestions
- Serve this on a crudité or charcuterie board with an array of vegetables, like cucumber, sugar snap peas, bell peppers, or carrots. It’s also great with pita wedges, pita chips, or crackers.
- Use it as a spread on sandwiches, wraps, or toast.
- Add it to a grain bowl with instant pot rice or quinoa, lean protein, and veggies.
Storage
- Refrigerate: Store it in an airtight container in the refrigerator for up to four days. Stir it before serving and add a splash of water if it thickens.
You can freeze hummus for up to 3 months, but it may affect the texture. Here are a couple of tips.
- For individual portions, freeze it in a silicone muffin tin. Once frozen, transfer to a freezer-safe container or bag.
- Thaw in the fridge before eating. If it’s too thick, add a little water or oil and blend again.
More Dips and Hummus Recipes You’ll Love
Want to try more creative hummus recipes? Check out my other easy homemade hummus recipes, perfect for dipping, spreading, or adding to bowls.
Edamame Hummus
Equipment
Ingredients
- 1 ½ cups edamame, shelled, if frozen thawed
- 2 tablespoons tahini paste, or more to taste
- ¼ cup ice water plus, more if needed
- 1 teaspoon lemon zest
- 1 lemon, juice of
- 1 clove garlic, crushed
- Kosher salt, to taste
- black pepper, to taste
- 2 teaspoons olive oil, extra virgin
- sesame seeds, black and white, optional as a garnish
Instructions
- In a food processor, blend edamame, tahini, water, lemon juice, lemon zest, garlic, salt, pepper and 1 teaspoon olive oil until smooth.
- Add more water if needed until consistency is smooth.
- Place in a bowl and drizzle with remaining olive oil and sesame seeds.
- Serve with your favorite vegetables, crackers or pita chips.