Delicious Edamame Hummus (made in 10 minutes!)
This post may contain affiliate links. Please read our disclosure policy.
Edamame hummus is a fun and delicious alternative to traditional hummus. It’s made in just 10 minutes and is sure to become a household staple appetizer and snack recipe!
Edamame hummus is my newest favorite twist on classic hummus. Instead of chickpeas, I use edamame (young soybeans), which gives it a fresh flavor and a gorgeous green color. I know hummus technically means “chickpeas with tahini” in Arabic, but once you taste this version, it’s easy to forgive the rule-breaking.
Aside from the bean swap, I keep things pretty traditional. I use plenty of tahini, a squeeze of lemon juice, garlic, olive oil, and just enough water to make it smooth and scoopable. It’s creamy, flavorful, and the kind of dip I keep finding excuses to make again and again.
If you love fun hummus recipes as much as we do, also make sure to try our creamy roasted beet hummus, pumpkin hummus, and sweet potato hummus!
Toppings to pretty it up
Toppings are fun! Here are a few of our favorites that go well with edamame hummus:
- A handful of edamame
- Sesame seeds – white or black
- Olive oil
- Cilantro or parsley
- Chili flakes
- Nori
How to serve edamame hummus
The most obvious way to serve edamame hummus is as a dip. Grab some crackers or raw veggies and dig in! But there are so many more ways to serve hummus. Here are a few of our favorites:
- Add some to a sweet potato sushi roll bowl.
- Slather some on a sandwich.
- Put some on top of hard-boiled eggs.
- Make it into a salad dressing by adding more water or oil.
- Make a hummus bowl with spiced ground meat and crunchy veggies.
Delicious Edamame Hummus (made in 10 minutes!)
Ingredients
- 2 ¼ cups shelled edamame (thawed if frozen)
- ¼ cup tahini
- ¼ cup lemon juice (from 1 lemon)
- 3 tablespoons olive oil
- ½ teaspoon salt (more, to taste)
- 2 cloves garlic (minced)
- 3-4 tablespoons water
- Optional toppings: sesame seeds, cilantro, extra edamame beans, and/or olive oil
Instructions
- Add the edamame, tahini, lemon juice, olive oil, salt, and garlic to your food processor and blend on high for 1 minute.2 ¼ cups shelled edamame, ¼ cup tahini, ¼ cup lemon juice, 3 tablespoons olive oil, ½ teaspoon salt, 2 cloves garlic
- Add the water, 1 tablespoon at a time, and continue to blend until the hummus is smooth and creamy.3-4 tablespoons water
- Transfer the edamame hummus to a serving bowl and garnish with any or all of the optional toppings.Optional toppings: sesame seeds, cilantro, extra edamame beans, and/or olive oil
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Popular hummus recipes
For more inspiration, check out all of our dip recipes!
So we don’t cook the edamame before? like we do with chickpea? Just want to make sure. Thank you.
Frozen edamame are already cooked, so you just need to thaw them. But if you’re lucky enough to find fresh edamame, then you will need to boil them for 4 minutes before using them to make hummus.
Delicious and easy! Had it on toasted multigrain toast with scrambled eggs that we added pickle’s jalapeños to 😋
This was amazing! I made it for some friends on the weekend and everyone said that they liked it even better than regular hummus. And the light green color is so pretty, too!