This Edamame Hummus is made with fresh edamame, sesame, and garlic for a healthy dip that comes together in 15 minutes! It’s delicious with crackers, bread, and veggies, and has a similar texture to chickpea hummus.
This is an old recipe from the blog that has been updated to make it even better!
Edamame hummus is a dip that is just as delicious as it is pretty. Rather than making hummus with chickpeas, try making it with edamame beans instead!
The edamame gives the hummus a mild but unique flavour and is a nice little twist from the classic chickpea dip.
Why you’ll love this recipe
- You can whip up a batch of this edamame hummus, and put together a platter, in less than 30 minutes.
- This hummus recipe is healthy, vegan and gluten-free.
- Edamame hummus makes a perfect appetizer you can put together last minute if you have any guests coming over.
- This recipe is great for food prep and can be stored in the fridge for a week and enjoyed whenever you like!
Edamame hummus health benefits
Edamame has fewer calories and more protein, vitamins and minerals than normal soybeans, making it a very healthy addition to anything.
Considering this dip doesn’t have much else other than some oil and seasonings, there isn’t anything else to add anything unhealthy.
How to make edamame hummus
Steam the edamame for 2-3 minutes, then add them to a food processor with the rest of the ingredients.
Blend everything together until smooth and creamy, scraping down the sides as needed.
Pour into a dish for serving and (optionally) top with some nigella seeds olive oil and fresh herbs.
Tips for making this recipe perfectly
- Use shelled edamame so you don’t have to start removing all the edamame beans from their pods. I also always recommend buying organic when it comes to soy products.
- Use very cold water in this recipe. This will help make a smooth and creamy hummus.
- Scrape down the sides of your food processor every minute or so while pureeing to make sure everything gets well incorporated.
- Taste the hummus as your making it and adjust seasoning as needed if it needs a little more herbs, salt etc.
- Store in an air-tight container in the fridge for up to a week.
More dip recipes to tryPrint
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 mins
- Yield: 1 large container 1x
- Category: Snack
- Method: Blend
- Cuisine: American
Enjoy this edamame hummus variation for a healthy snack or appetizer!
- 1 1/2 cups shelled edamame
- 1/3 cup water
- 1/3 cup tahini
- 2 tbsp olive oil
- 1 tsp sesame oil
- juice of 1 lemon
- 2 garlic cloves
- 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 1 big handful cilantro
- If you are using frozen edamame, boil them in a medium pot for 3-4 minutes. Strain and set aside.
- In your food processor, add your edamame, water, tahini, olive oil, and sesame oil and puree for 2 minutes.
- Next add the lemon juice, garlic, cumin, salt, pepper, and cilantro and puree again for 4-5 minutes. (The trick to getting extra creamy hummus to to puree it for a while!)
- Adjust taste if you like more salt or herbs.
- Store in an airtight container in the fridge for up to 2 weeks
Use shelled edamame so you don’t have to start removing all the edamame beans from their pods. I also always recommend buying organic when it comes to soy products.
Use very cold water in this recipe. This will help make a smooth and creamy hummus.
Scrape down the sides of your food processor every minute or so while pureeing to make sure everything gets well incorporated.
Taste the hummus as your making it and adjust seasoning as needed if it needs a little more herbs, salt etc.
Store in an air-tight container in the fridge for up to a week.
- Serving Size: 1 tbsp
- Calories: 30
- Sodium: 50mg
- Fat: 2
- Saturated Fat: 0
- Carbohydrates: 2
- Fiber: 1
- Protein: 2
Keywords: edamame hummus, healthy hummus
If you tried this Edamame Hummus or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
This is hands down the best hummus I’ve had! It’s so creamy and delicious. I don’t like cilantro, so I subbed flat leaf parsley, and it was perfect!
I’ve made this twice now and it is delicious! I’d like to add a warning though…only from my own mistake!!! If you use the pre-salted edamame in the shell – really watch the salt you add to the recipe…because now topped with the salted pita chips I’ve got it’s quite the overload… (this is all MY OWN fault…I wasn’t thinking – I found this recipe as a means to use up some edamame that’s been in our freezer for a while. For that – it was perfect!)
Thanks for the review Colleen! It’s definitely best to use unsalted shelled edamame for this recipe as directed for best results! 🙂
Awesome recipe!!! Turned out delicious
Thank you Hannah! 🙂
Great recipe! I have been making my own hummus recently; some days it’s just a lot easier than going to the store, and gives us complete control over what ingredients are in there. We had tried a store-bought edamame hummus that we liked, and it was time to create our own home-grown version. This recipe is spot on!
Thanks for the review Ken! So happy to hear you loved the recipe!
It looks so creamy and so tasty Jess! Perfect for dipping some bread or pretzels!
Thanks so much Anna!