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.
- Sea salt.
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
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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
- 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.