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A spoon and cracker scooping edamame hummus out of a small bowl sitting on a white surface.
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4.60 from 5 votes

Edamame Hummus

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.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dip
Cuisine: American
Diet: Vegan
Servings: 2 cups
Author: Deryn Macey

Ingredients

  • 2 cups cooked shelled edamame 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.

Nutrition

Serving: 2tbsp | Calories: 40kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Sodium: 147mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.2IU | Vitamin C: 3.2mg | Calcium: 16mg | Iron: 0.5mg