This simple edamame hummus takes the familiar comfort of classic hummus and swaps chickpeas for edamame, giving the dip a vibrant green color and a subtle, nutty soybean flavor. Bright lemon, toasted sesame tahini, and garlic round out the profile, creating a refreshing Asian–Middle Eastern fusion that works beautifully as a snack, spread, or party appetizer.
Edamame Hummus
If you want to refresh your snack rotation, edamame hummus is an easy and satisfying option. The texture and mouthfeel are similar to traditional chickpea hummus, but the edamame provides a fresh color and a slightly different, pleasantly grassy flavor. Using frozen shelled edamame streamlines the process—no soaking or long cooking required—so this dip can be ready in minutes once the beans are thawed.
Why This Recipe Works
Edamame are young soybeans commonly enjoyed in East Asian cuisines. When shelled and cooked, they have a firm but tender texture and a mildly sweet, nutty taste that translates well into spreads and dips. Using pre-cooked, frozen shelled edamame saves time and yields a smooth, creamy hummus without extra fuss.
- Nutritious: Edamame adds protein and fiber to the dip, along with B-vitamins and vitamin K.
- Versatile: Serve it as an appetizer, a vegetable dip, a sandwich spread, or a grain bowl component.
- Fast: With cooked, shelled edamame, you only need a brief blending step—this hummus takes under 10 minutes to make.
Ingredients You’ll Need
Most ingredients are pantry staples. Quantities and exact measurements are listed in the recipe card below. Use thawed, cooked, shelled edamame for convenience.
- Edamame: Shelled and cooked (thaw before using).
- Tahini: Sesame seed paste for a classic hummus flavor.
- Water: Adds creaminess without extra calories; use to adjust consistency.
- Lemon zest and juice: Provide brightness and acidity.
- Garlic: One clove, crushed, for savory depth.
- Salt and pepper: To taste.
- Olive oil: Mix into the hummus and reserve a little to drizzle on top.
- Sesame seeds: Black and white seeds make an attractive garnish (optional).
How to Make Edamame Hummus
A food processor yields the creamiest result, but a high-speed blender can work if you stop to scrape the sides and adjust the liquid. The method is straightforward: blend, taste, and adjust.
- Blend: Combine edamame, tahini, water, lemon juice, lemon zest, garlic, salt, pepper, and 1 teaspoon olive oil in a food processor. Process until smooth, adding more water as needed to reach a creamy consistency.
- Finish and serve: Scrape the hummus into a bowl, drizzle with the remaining olive oil, and sprinkle sesame seeds on top if desired. Serve with vegetables, pita, crackers, or use as a spread.
Variations and Tips
- No tahini: Substitute toasted sesame oil (use sparingly) or sunflower seed butter for richness if you don’t have tahini on hand.
- Adjust seasoning: Taste after blending and add more lemon, garlic, or salt to suit your preference.
- Spicy option: Add a small amount of wasabi, or blend in a seeded jalapeño or serrano for heat.
- More Asian notes: Swap lemon for rice vinegar, replace some or all of the olive oil with toasted sesame oil, and add a touch of freshly grated ginger.
Serving Suggestions
- Serve as part of a crudité platter with cucumber, bell peppers, carrots, and sugar snap peas.
- Spread on sandwiches, wraps, or toast in place of mayonnaise or other spreads.
- Add a scoop to grain bowls with rice or quinoa, vegetables, and a lean protein for a balanced meal.
- Pair with pita wedges, pita chips, or crackers for a simple appetizer.
Storage
- Make ahead: Prepare the hummus a day ahead to allow flavors to meld.
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze for up to 3 months; thaw in the refrigerator and reblend with a splash of water or oil if the texture is thicker than desired.
- Portions: Freeze individual portions in a silicone mold for convenient single servings.
Recipe
Edamame Hummus
Yield: 6 servings | Serving size: 1/4 cup | Prep: 10–20 minutes | Cook: 0 minutes | Total: about 20 minutes
Ingredients
- 1 1/2 cups edamame (green soybeans), cooked and shelled, thawed
- 2 tbsp tahini
- 1/4 cup water, plus more if needed
- 1 tsp lemon zest
- Juice of 1 lemon
- 1 clove garlic, crushed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tsp olive oil, divided
- Black and white sesame seeds, for garnish (optional)
Instructions
- Place the thawed edamame, tahini, water, lemon juice, lemon zest, crushed garlic, salt, pepper, and 1 teaspoon olive oil in a food processor.
- Process until smooth, stopping to scrape down the sides as needed. Add additional water, one tablespoon at a time, until the hummus reaches your preferred consistency.
- Transfer to a serving bowl, drizzle with the remaining teaspoon of olive oil, and sprinkle sesame seeds on top if using.
- Serve immediately with vegetables, pita, chips, or as a spread. Refrigerate any leftovers.
Nutrition (per 1/4 cup)
Calories: 92.5 kcal • Carbohydrates: 5.5 g • Protein: 5.5 g • Fat: 6 g • Fiber: 2.5 g • Sugar: 1 g • Vitamin C: 1 mg
More Ideas
This edamame hummus is a flexible base—try blending in roasted red pepper, cooked beets, or steamed carrots for colorful variations. Leftover hummus also makes a flavorful addition to sandwiches or a creamy element in salads and grain bowls.