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.
