Instead of chickpeas this hummus recipe uses shelled, cooked edamame beans. The result is a beautiful, green edamame hummus that’s perfect for a healthy dip or spread. This recipe is vegan and oil-free.

A bowl of edamame hummus topped with edamame beans and cilantro.

This gorgeous, green, nutritious hummus simply uses edamame beans instead of chickpeas. It’s wonderful as a spread in sandwiches and wraps or as a dip for raw veggies, crackers or pita.

Edamame Hummus Ingredients

This recipe calls for the same ingredients regular hummus does, except it uses edamame instead of chickpeas.

  1. Edamame.
  2. Tahini
  3. Lemon
  4. Garlic.
  5. Sea salt.

Additional Seasonings

You can use various spices and seasonings to switch up the flavour of this hummus. Try:

  • 1/2 tsp ground cumin or paprika
  • 1/2 cup fresh cilantro or basil
  • lime instead of lemon
  • 1/2 tsp cayenne pepper or red pepper flakes for spicy hummus
A spoon and cracker scooping edamame hummus out of a small bowl sitting on a white surface.

What Kind of Edamame to Use

I buy frozen shelled edamame so I always have some on hand for using in recipes. You can use edamame pods but you’ll have some work today popping all the beans out. I would recommend buying shelled edamame though, they’re commonly found in the frozen foods department of any well-stocked grocery store or Asian food store.

How to Make Edamame Hummus

Here’s how to make this fun twist on traditional hummus!

  1. Cook the edamame. You can do this stovetop or in the microwave. Follow the package instructions for the how-to. It should only take 3-4 minutes.
  2. Blend it with the hummus ingredients. I used my Vitamix but a food processor also works well.
  3. Enjoy! It’s perfect as a dip for veggies or crackers, spread in a wrap or on toast with avocado or added to salads for a boost in protein.
Overhead view into a small pot of cooked edamame.
Overhead view into a blender container with edamame, tahini and garlic in it.
A bowl of edamame hummus topped with a few pieces of cilantro and edamame beans. There are some slices of bell pepper and crackers bedside the bowl.

How to Serve Edamame Hummus

Hummus is a great way to add extra, flavour, fibre and nutrition to all sorts of dishes. Here are a few of my favourite ways to this edamame hummus:

  • mixed with cooked spaghetti squash
  • scooped onto big, healthy salads
  • used to make stuffed sweet potatoes
  • mixed with steamed broccoli
  • mixed with zucchini noodles
  • spread on wraps, burgers or sandwiches with spinach, sprouts and avocado
A bowl of edamame hummus topped with a few pieces of cilantro and edamame beans with a cracker and spoon in the bowl.

More Hummus Recipes

Loving this green hummus? You’ll enjoy these too:

This would also be good added to my Mediterranean Farro Salad, Mediterranean Quinoa Salad or Roasted Cauliflower Tabouleh Bowls.

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A spoon and cracker scooping edamame hummus out of a small bowl sitting on a white surface.

Edamame Hummus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 5 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: 2 cups
  • Category: Dip
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan
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This hummus is made with edamame instead of chickpeas for a twist on the classic Middle Eastern dip. Enjoy this spread as a dip for raw veggies, in sandwiches and wraps, on toast or scoop onto a salad or buddha bowl.


  • 2 cups cooked, shelled edamame
  • 3 cloves garlic
  • 1/4 cup fresh lemon juice
  • 1/4 cup tahini (60 g)
  • 1 tsp sea salt
  • pinch of black pepper


  1. Cook the edamame according to package instructions. Once cooked, drain, rinse with cold water and add to a high-speed blender or food processor.
  2. Add the rest of the ingredients and begin mixing on low-speed. Slowly increase the speed, stopping to scrape down the sides as needed, until the hummus is smooth and completely blended. 
  3. Enjoy right away or store in an airtight container in the fridge for up to 5 days.

This recipe originally published April 27, 2014. It was updated September 2019 with new photos and a slightly revised recipe. The original recipe called for 3 tbsp of olive oil, this was omitted from the revised version.