Edamame Hummus

This post may contain affiliate links. Read my disclosure policy.

Edamame is more commonly known as a soybean. 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. Using soybeans instead of chickpeas to make this hummus I guess you can say is Asian-Middle Eastern fusion. Serve this as a dip or for lunch with crudites for a low carb meal.

Edamame Hummus

Course: Appetizer, Lunch
Cuisine: American
Yield: 6 servings
Serving Size: 1 /4 cup


  • 1 1/2 cups edamame green soy beans cooked and shelled
  • 2 tbsp tahini paste sesame seed paste
  • 1/4 cup water plus more if needed
  • 1 tsp lemon zest
  • juice of one lemon
  • 1 clove garlic crushed
  • Kosher salt to taste
  • pepper
  • 2 tsp olive oil
  • black and white sesame seeds as a garnish optional


  • 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 remainder oil and sesame seeds.
  • Serve with your favorite vegetables.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.


Serving: 1 /4 cup, Calories: 107.4 kcal, Carbohydrates: 7.2 g, Protein: 6.1 g, Fat: 6.7 g, Sodium: 11.4 mg, Fiber: 3.8 g, Sugar: 0.5 g


Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:

39 comments on “Edamame Hummus”

  1. Avatar photo
    Jessica The Housewife #skinnytastediehardfan

    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!!!!

  2. 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.

  3. 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.

  4. 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!

  5. Is it 1.5 cups of shelled edamame or 1.5 cups of the pods? I don't want to get the ratio wrong!

  6. 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!

  7. 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!

  8. Avatar photo
    Young Naturists & Nudists America

    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?

  9. 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!

  10. Avatar photo
    Healthy Eating on a Dime

    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.