Let’s talk dip.
Creamy, delicious edamame hummus dip to be specific. This edamame hummus is like the cool brother of regular hummus. It’s mild but unique flavour gives it a nice little twist from the classic chickpea dip! Not to mention it’s pretty mint green colour makes me wanna just eat the whole bowl!
Edamame Hummus benefits
Edamame has less 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.
Hummus is one of my favourite dips. It’s healthy, made from veggies, and is loaded with Protein, which makes for a nice filling snack or dish. I usually enjoy this edamame hummus with some rice crackers and fresh market veggies to dip, but it’s also great in a sandwich, a wrap, or even in a buddha bowl. (I’m thinking of putting some in my nourishing buddha bowls next time I make them!)
How to make Edamame Hummus
Hummus is so easy to make. You essentially just need to blend everything up. If you use frozen edamame you will want to boil them for a little just to get them thawed. But if you use fresh one edamame, then you are good to go!
Simply combine everything in the food processor and turn it on! Wait until it is nice and smooth and then scoop everything out. You can put a little extra olive oil and sesame seeds on top for a garnish if you like, but if you don’t want the extras, you don’t need them!
This edamame hummus also goes great with any Asian dish. It has a hint of sesame oil and a nice pop of cilantro, to give it just enough Asian flare.Print
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
- 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
- Serving Size: 1 tbsp
- Calories: 30
- Sugar: 0.2g
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
Keywords: Edamame Hummus, hummus recipe, healthy hummus
*You can also freeze some of your hummus for a couple weeks. (Just note the longer you freeze it-the texture may become a bit less creamy over time.)