This easy edamame hummus recipe swaps chickpeas for edamame, adding an Asian-Middle Eastern fusion twist to classic hummus. Flavored with lemon, garlic, and tahini, it’s so delicious you’ll be making it on repeat.
Edamame Hummus
If you want to upgrade your snack game, switch things up with edamame hummus. It tastes similar to regular hummus, but the soybeans make it a pretty shade of green. Since frozen edamame is already cooked, all you have to do is thaw it. Just blend and serve!
Why This Recipe Works
Edamame are young soybeans. In Asia, soybeans have been used for over two thousand years as a major source of protein. The pods are lightly boiled in salted water, and then the seeds are squeezed directly from the pods into the mouth with the fingers. To save time, you can buy them shelled in the freezer section. They create a dip that’s just as satisfying as the classic chickpea version.
- Nutritious: Edamame hummus provides many health benefits, including high amounts of fiber, protein, folate, thiamine, and vitamin K1.
- Versatile: Serve this hummus as an appetizer at a party or with crudités for a low-carb lunch.
- Quick: Just add everything to a food processor and blend. It’ll be ready in under 10 minutes!
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 usually does a better job than a blender at pureeing hummus, but if you have a high-powered one, it should work. You might just need to take more breaks to scrape down the sides. 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. 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 + Tips
- Edamame hummus without tahini: Swap tahini with toasted sesame oil or sunflower seed butter. And if you buy tahini but aren’t sure what to do with the leftovers, try one of my other hummus recipes, or add it to salad dressings.
- Taste and adjust: After blending, taste the hummus and add more lemon, garlic, or salt if needed.
- Spicy edamame hummus: Add wasabi or diced serrano or jalapeño with the seeds and ribs.
- Asian-inspired: Replace lemon with rice vinegar and olive oil with toasted sesame oil, and add freshly grated ginger.
Serving Suggestions
- Serve this healthy edamame hummus 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 rice or quinoa, lean protein, and veggies.
Storage
- Make ahead: Prepare the edamame hummus the day before serving at a party.
- Refrigerate leftovers for up to 4 days total.
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 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
Ingredients
Instructions
- In a food processor, blend soy beans, tahini, water, lemon juice, lemon zest, garlic, salt, pepper and 1 tsp olive oil until smooth.
- Add more water if needed until consistency is smooth.
- Place in a bowl and top with remainding oil and sesame seeds.
- Serve with your favorite vegetables.
I enjoyed this recipe. After I tasted it , it gave me an idea to add some wasabi to kick it up a notch . Turned out delicious!
Great combination of ingredients. Tastes good for vegan recipe.
Absolutely delicious!! And so simple. I have never made hummus before but I love store-bought edamame hummus and this is 1000% better. I had to stop myself from scarfing it all.
Delicious spin on Hummus. This was refreshing, and the perfect ratio of lemon , Tahini and olive oil. This is a keeper.
Gina, I added some cumin and it made a real difference. Try it and let me know your thoughts! I also halved the tahini and added a little more lemon. I also drizzled a little itty bit of sesame oil! DELISH!!!!
Love this recipe! I halve the tahini, add 50% more lemon, and use 1/2 tsp jarred roasted garlic instead of fresh. Looking forward to taking this to a super bowl party tomorrow.
Hi Gina! I'm allergic to sesame. Any substitution ideas for tahini? Thanks!
Peanut butter or sunflower seed butter would be close
Just finished enjoying the new edamame hummus. Excellent in every way! In fact, I left out the tahini, simply because I forgot. It tasted light and lemony, so tasty I only remembered after seeing the tahini in the frig. I added it, just out of habit and also for the nutritive value. I almost liked it better without. Anyway, I grew up in a Lebanese household, so our dipper was always the freshly made pita ripped into dipping bites. But celery sticks, whole wheat crackers, carrots, broccoli..whatever you can think up will do just fine.
So glad I found this site! I've just joined TOPS (Taking Off Pounds Sensibly), and am making changes slow but sure.
Made this today, very yummylicious!! Thanx for the recipe :0)
I normally use my shelled edamame in a succotash saute with corn, black beans, peppers, onions but this is a new thing to try!
What do most of you use as dippers? pita chips? or mostly crudites? Thanks, love your blog & recipes!
Is it 1.5 cups of shelled edamame or 1.5 cups of the pods? I don't want to get the ratio wrong!
I think the pods are inedible. They are hairy and tough. Use shelled edamame.
I used frozen shelled edamame that i cooked first. I gave my husband a taste and asked him to guess what it was. He said it tastes like a cross between grass and hummus! LOL:-) I don't agree at all! I think it tastes great. Love edamame and Love hummus!
Do you also blend in the shelled part of the edamame or do we individually take the shell off before blending it? Thank you! I love your website!
Do you have a recipe for traditional hummus?
I would also like a recipe for traditional hummus!!
I made this last night and used the juice of one lemon, but it came out with the lemon flavor being so overpowering. Any ideas of how to offset this?
I brought this to a pot lock last night and it got really good reviews. Very light and fresh tasting. Mine didn't get super smooth. I'm not sure if it's supposed to be a bit chunky, or if it needed a bit more olive oil. This was my first crack at any kind of hummus, but now that I have a big can of tahini I can plan around!
I love edamame hummus. This recipe sounds delicious and I can't wait to try it! I stumbled upon your site over the weekend and I am already a big fan. Made the bruschetta chicken for dinner the other night, and it was a huge hit! I linked to this recipe and your blog in my blog post today about edamame and edamame hummus http://healthyeatingonadime.blogspot.com/2011/06/edamame-hummus.html.
No you can add a drop of sesame oil instead.
Do I really need the tahini? I'd feel wasteful buying that big container :/
I saw Edamame Hummus at Trader Joes for the first time not long ago. I'm a huge lover of both edamame AND hummus…so this is a no brainer! Can't wait to try this recipe.
Maria, I made one last week, but I think it still needs work. It was just ok, I won't post until it's great!
Gina did you ever come up with that Alfredo recipe???
@red head- I love reading mojito maven! I love this too, I take this for lunch sometimes! Such a healthy snack!
Gina – I love your site, Mojito Maven turned me on to it this summer. I just made this hummus to take as a snack to work and I am in love! I'll be sharing my photos soon.
Thanks for all the great recipe inspiration!
This looks so tasty – I love the black and white sesame seeds!
Yum! what a clever and delicious recipe.. edamame is an absolute favourite and this looks like another tasty way to enjoy it!
I find edamame in my supermarket in the produce section. I also find it frozen at Trader Joe's.
Any tips on where to buy the edamame?
I made this last week and loved it!!! Go for it- so easy and so pretty. It's my new go-to dip for parties from now on. 😉
wow, this sounds great. i'll have to try it. thanks for the post.
I need to get more familiar with this type of food and cooking, thank you!
I just bombed two attempts at making hummus so this recipe is exactly what I needed!! Thanks.
@Mojito Maven- I'll work on an Alfredo Sauce!! I do have a quinoa risotto, https://www.skinnytaste.com/2009/02/quinoa-risotto-525-pts.html
Ahhh yes!!! I was looking for an Alfredo Sacue!
It's excellent! I first tried this at a nearby restaurant and new I had to make this for skinnytaste!
Love the sound of this!
I am going to make this one today!!! Yummy!
This looks great – I keep seeing edamame hummus popping up more and more and since hummus is one of my favorite foods I've been wanting to try it with edamame for a long time. Can't wait!
Oh man! I want to make this so bad but I am leaving the country for 2 months so it has to wait! I love your site, Gina, I check it regularly!
My absolute FAVE are the spinach lasagna rolls – we use Contadina tomato sauce for the flavoring and use more cottage cheese than ricotta and they are to die for!
<3!
OOOOO Gina, this looks good. I might try this by mixing both soy beans and chick peas together and adding a tad more olive oil. Then I could spread on a low carb wrap, add some roasted bell peppers, sprouts, and other yumminess and I've got a meal! WOOT.
P.S. Have you discovered a good alfredo sauce for WW? How about making risotto with quinoa instead of rice?
xoxo