Nothing beats a portion of this creamy edamame hummus served with a handful of fresh vegetables or some warm pita bread! Not only is it loaded with tons of plant-based protein, but it’s bright, tangy, and oh-so-tasty.
Why You’ll Love It
Although I love an old-school bowl of chickpea hummus, there’s something about this easy edamame hummus recipe that makes it special.
It has the signature tang of classic hummus thanks to the tahini, garlic, and lemon juice. But the fresh young soybeans (AKA: edamame!) give this creamy hummus an amazing flavor that’s just so good!
While chickpea hummus has a slightly nutty flavor, edamame hummus has a milder and slightly sweeter taste. These creamy green beans give the hummus a vibrant color that blends perfectly with the olive oil and tahini.
Plus, it’s ready in minutes and requires just a handful of simple ingredients. It’s the perfect snack for a plant-based diet, and it’s loaded with protein and lower in carbs compared to chickpea hummus.
You’re going to LOVE it – trust me.
Ingredients You’ll Need
- Edamame: You’ll want to use frozen shelled edamame from the grocery store freezer. Just make sure it’s fully defrosted before blending! Otherwise, feel free to use the beans from fresh edamame pods.
- Tahini: This rich and creamy ingredient is made from sesame seeds and adds smoothness and a tangy flavor to the hummus. It’s crucial for getting a slightly nutty taste without adding chickpeas!
- Garlic: Use fresh garlic cloves for a savory kick and a hint of spice.
- Lemon juice: The juice of a fresh lemon gives the edamame beans a zesty brightness that lifts the entire dip.
- Olive oil: Extra-virgin olive oil is best as it’s a high-quality option packed with antioxidants and healthy fats.
- Fresh herbs: Parsley and cilantro are perfect for adding a fresh flavor to the edamame dip. But you can throw in anything from dill to basil, depending on your taste!
- Water: To loosen up a bit the hummus.
How to Make Edamame Hummus
- Prepare the edamame: If you’re using frozen edamame, you’ll want to defrost your beans under hot running water. It should only take a couple of minutes!
- Blend the ingredients: In a food processor (or high-powered blender), combine the edamame beans, tahini, garlic, lemon juice, olive oil, fresh herbs, and salt. Blend the ingredients until it’s smooth and creamy with no lumps. If your mixture is too thick, add a bit of water, one tablespoon at a time, until it’s perfectly smooth and dippable.
- Serve and garnish: Transfer the homemade hummus to a shallow bowl before drizzling it with olive oil and garnishing it with fresh herbs. If you have time, rest the hummus for at least 30 minutes to let those flavors meld together.
How to Store
Refrigerate: Edamame hummus stores quite well in an airtight container in the fridge for 4-5 days.
Freeze: Yes, you can freeze edamame hummus (even if you are using frozen edamame). The fact that the edamame beans were initially frozen does not affect the ability to freeze the hummus. If you can’t eat it all at once, you can freeze this hummus for up to 2-3 months in the freezer in an airtight container!
Flavor variations and ingredient additions: Feel free to add more lemon juice, salt, or even a few chili flakes (or more tahini!), depending on your palate. It’s also fun to throw in a dash of lime juice, sriracha, or even ginger and wasabi for more heat!
Using herbs and spices: Add more lemon juice, salt, or even a few chili flakes (or more tahini!), depending on your palate. Extra fresh herbs, paprika, or microgreens can also add more flavor and color to this creamy dip.
Incorporating different vegetables: The OG version of hummus contains chickpeas, and you can easily throw a cup of garbanzo beans into your edamame hummus (or add some creamy avocado!).
If you try this edamame hummus recipe, please leave a comment and a rating and let me know how much you liked it!
- 2 cups edamame - shelled, thawed if frozen
- 3 tablespoons tahini
- 1 clove garlic
- The juice of 1 lemon
- 2 tablespoons olive oil - Plus more for garnish
- 3-4 tablespoons of water
- 1/2 teaspoon fine sea salt
- ½ cup fresh herbs - I used parsley and cilantro, washed
- Pinch of red pepper flakes - optional
- Fresh herbs for garnish - optional
- Sesame seeds for garnish - optional
- If using frozen edamame, defrost them under hot running water for a couple of minutes.
- Blend the ingredients: In a food processor or blender, combine the defrosted edamame, tahini, garlic, lemon juice, olive oil, fresh herbs, and salt. Blend until smooth and creamy. If the mixture is too thick, you can add a bit of water, a tablespoon at a time to achieve the desired consistency.
- Adjust the seasoning: Taste the hummus and adjust the salt and lemon juice according to your preference. You can also add a pinch of red pepper flakes for some heat if desired. Blend again to incorporate any additional ingredients.
- Serve and garnish: Transfer the edamame hummus to a serving bowl. Drizzle a little olive oil on top and garnish with fresh herbs, such as parsley or cilantro, or microgreens for a pop of color. You can also sprinkle a pinch of paprika for added flavor.
- Serve the edamame hummus with pita bread, tortilla chips, oatcakes, sliced vegetables, or use it as a spread in sandwiches and wraps.
Did you make this recipe? Tag @gatheringdreams on Instagram. I want to see it!