Edamame Hummus
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.
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.
- Edamame.
- Tahini
- Lemon
- Garlic.
- 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
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!
- 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.
- Blend it with the hummus ingredients. I used my Vitamix but a food processor also works well.
- 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.
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
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.
Print
Edamame Hummus
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 2 cups
- Category: Dip
- Method: Food Processor
- Cuisine: American
- Diet: Vegan
Description
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.
Ingredients
- 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
Instructions
- Cook the edamame according to package instructions. Once cooked, drain, rinse with cold water and add to a high-speed blender or food processor.
- 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.
- Enjoy right away or store in an airtight container in the fridge for up to 5 days.
Keywords: edamame hummus, high-protein hummus
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.
I really like this. I will eat with pita chips, carrots and on a turkey sandwich. Very versatile!
★★★★★
I’m allergic to sesame. Any thoughts of substitutions? I had edamame hummus recently at a restaurant and loved it so I want to make it.
Hmm, I’m not sure since it’s a key part of this recipe but I suppose you could just use water. It just won’t be a creamy or have quite the same flavour. Thanks!
I prepared according to the recipe instructions. Used a food processor. Outcome was dry, gritty, and a bit bland with a little too strong a tahini overtone. I doubled the garlic and lemon juice, added a bit more salt plus dry cilantro and dry parsley flakes. Also add some olive oil and a touch of water. Outcome was smoother and tasty. Will definitely make again. Perhaps I should have cooked the edamame longer than the package or recipe instructions. Serving with organic rosemary and garlic pita chips.
★★★
Edamame Hummus is a great good keeper for me. Being a novice/newbie to a whole food plant based lifestyle has me eating some first time “weird-to-me” foods. The edamame hummus went into the blender with me feeling skeptical; and, now the sweetness of the edamame with the salty and lemony overtones is just…well it is sweet and lovely 😉
BTW: Adding a dash of WHITE pepper added some excitement.
★★★★★
This was my first time making edamame hummus. I loved this recipe yet I added a pinch of cumin and 2 Thai chilies for a kick! Absolutely phenomenal ❤️
★★★★★
Great! So glad you enjoyed it. Thanks for the review!
Loved this! Thanks!
★★★★★
This was good! Added some extra water and even more lemon but the taste and texture was great. Perfect for sandwiches! Thanks for the recipe.
★★★★★
This was easy to make and super delicious! A nice change from chickpea hummus. Made it exactly as written. Thank you!
★★★★★
I love munching on edamame when I go out for Japanese, but have never had edamame hummus before! Will definitely try this!
I love edamame hummus! I’ve only made it once… why? I forget how delicious it is. Thanks for the reminder to make it! I usually pair it with fried wonton chips but I guess I can try vegetables 🙂
I have never made homemade hummus before because all of the recipes call for tahini, and I never have that. So I am so excited that this recipe doesn’t need tahini; I can’t wait to give this a try! So when you say you used shelled edamame, do you mean you left the edamame in the little outer covering that you can’t eat? Or do you take it out of that? Sorry this is probably a stupid question! 🙂
No, you’ll want to take them out of the part you can’t eat. I just buy them pre-shelled, much easier and faster! If you can find tahini, I’d recommend giving it a try – I use it so often in my kitchen! I love it for dressings and dips, even desserts! 🙂 Thanks for the comment!
Ahh! I’m so jealous of your location! I love the west coast so much. The air, the scenery, and the food. It’s so beautiful. And I love edamame! I’ve mixed it with chickpeas before in hummus, but have never had it “straight-up” -I think I need to give this a go!