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

Edamame Hummus

  • 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


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.

Keywords: edamame hummus, high-protein hummus