Edamame Hummus is a fresh and vibrant twist on the classic dip, offering a smooth texture and a bright, slightly nutty flavor. Made with protein-rich edamame instead of traditional chickpeas, this recipe is both nutritious and visually appealing, with its natural green color making it stand out on any table.
The base of this hummus is cooked edamame, which provides a creamy consistency when blended. Combined with ingredients like garlic, lemon juice, and olive oil, it creates a balanced flavor that is both refreshing and satisfying. A touch of tahini can be added for extra richness, while salt enhances the overall taste without overpowering the natural sweetness of the edamame.
One of the key advantages of Edamame Hummus is its versatility. It works perfectly as a dip for fresh vegetables, crackers, or pita bread, and can also be used as a spread in sandwiches or wraps. Its light yet filling nature makes it a great option for snacks, appetizers, or even part of a healthy meal.
Preparation is quick and simple. Once the edamame is cooked and slightly cooled, all the ingredients are blended together until smooth. The consistency can be adjusted by adding a bit of water or extra olive oil, depending on your preference. The result is a creamy, easy-to-serve dip that requires minimal effort.
This hummus is also a great choice for those looking to try something different while still enjoying familiar flavors. It offers a modern take on a traditional recipe, combining convenience with a fresh perspective. You can customize it further by adding herbs like cilantro or parsley, or a sprinkle of chili flakes for a hint of heat.
Edamame Hummus is perfect for entertaining, as it adds color and variety to any spread. Its unique flavor, smooth texture, and simple preparation make it a reliable option for both everyday use and special occasions. With its nutritious ingredients and appealing taste, itās a recipe youāll want to make again and again.
Ingredients
- 1 cup edamame shelled
- 1/4 cup tahini
- 1/4 cup olive oil extra virgin
- 1/4 cup lemon juice freshly squeezed
- 2 cloves garlic minced
- 1 teaspoon salt to taste
- 1/4 cup water as needed
Instructions
- Begin by cooking the edamame in boiling water for about 5 minutes or until tender. Drain and set aside.
- In a food processor, combine cooked edamame, tahini, olive oil, lemon juice, garlic, and salt.
- Blend the mixture until smooth, gradually adding water to achieve the desired consistency.
- Once the hummus is smooth, taste and adjust seasoning if necessary.
- Transfer the hummus to a serving bowl and drizzle with a bit of olive oil before serving. Enjoy with vegetables or pita bread.
Nutrition
Edamame in hummus? I always used chickpeas. This sounds weird but I might give it a try.
I added some cumin and paprika. It was so good! Thanks for the base recipe!
I missed the part where it said to drain the edamame… oops. Still turned out okay though.
You did better than me! I forgot to add the tahini once. š
Lol, itās not a big deal to miss a step sometimes! As long as it tastes good, who cares, right? š
Didnāt like it at all! The edamame just isn’t the same as chickpeas. Not for me.
Not sure what I did wrong, but mine tasted kinda weird. Maybe I added too much garlic?
Quick and easy to make! Perfect snack for lazy days. 10/10 would recommend.
Edamame? Really? I guess I was thinking normal hummus. Not a fan.
I love edamame hummus! It’s way healthier than regular hummus, give it a try!
Normal hummus is good, but edamame is a different twist. Not everything needs to be the same!
I dunno, the taste was kinda weird for me. Not what I expected. Maybe itās the edamame?
This hummus is AMAZING! I never thought edamame could taste so good. Can’t stop eating it!
So good!!
I tried it and it was kinda bland. Maybe add more lemon?
Looks fancy but Iām too lazy to try this. Maybe another day.
I get it, some days you just don’t feel like cooking. But this one really isn’t too hard! Just pop it in a food processor and you’re good to go! š
Absolutely delicious! I’ve made this twice already and it’s a hit with my friends!
I messed up, forgot the tahini. Still tastes nice but I bet itās better with it!
Tahini does add a special touch! You should definitely try it next time. Glad it still turned out nice!
Do you think this would work with peanut butter instead of tahini? Asking for a friend.
This is the best hummus I’ve ever made! So creamy and flavorful.
Just made this for a party, and everyone loved it! Iām never buying store-bought again!
Yummy! I paired it with carrots and it was healthy. Thnks for share!
hummus w/ edamame is good but do you really need olive oil? like why?
Yeah, olive oil adds richness and flavor! Plus, it helps blend everything smoothly. Trust me, you won’t regret it!
This hummus is AMAZING! So creamy and tasty. Will def make again!
I’m so glad you liked it! I always add a bit of cumin for an extra kick!
This is bomb! Gonna make it again, like right now! Yummy!
I thought hummus was only made with chickpeas! This was a nice surprise.
Seems simple enough. But, like, do you really need tahini? It’s so expensive!
I get that tahini can be pricey, but it really does add a unique flavor to the hummus! Maybe you could try a substitute like sunflower seed butter if you’re looking to save some cash?
This is amazing! I never thought I could love hummus this much. Added some pepper for a kick!
Edamame is soy beans right? Is that healthy? Whatever, it was pretty tasty! š
Yes, edamame is indeed soybeans! They are high in protein and fiber, so pretty healthy! Glad you liked it! š
I thought hummus was made with chickpeas? š¤ Maybe this is just a different kind?
Not gonna lie, Iām skeptical about using edamame instead of chickpeas. It turned outā¦ surprisingly nice? Texture is different, more āgreenā flavor, but it works.
Meh. Just tasted like green goo. I think I’m sticking to traditional hummus.
This is tasty but 1/4 cup tahini felt a bit much for me. Iād cut it to 2ā3 tbsp next time because it got kinda heavy. Still a great snack though.
I didnāt have lemon juice so I used vinegar. Itās… different. Not sure if good or bad. š¤·āāļø
Using vinegar? Thatās a pretty bold move! I guess itās good to experiment, but Iām not sure if itāll taste the same. š¤
I made this for a party, and it was a hit! So creamy and delicious!
Edamame? Who even likes that? I prefer chickpeas. Not sure how I feel about this.
Chickpeas are great too, but edamame has a unique taste. Just give it a chance, you might end up liking it!
I love edamame! It’s so much healthier than chickpeas. Have you tried it? You might be surprised!
My kids loved it! Finally a healthy snack they’ll eat. Thanks for sharing!
Itās okay I guess, but I had no clue edamame would taste like that. Not my favorite.
I tried this recipe but it turned out too salty. Next time Iāll use less salt.
I didnāt have tahini, so I subbed peanut butter (donāt judge)ā¦ it was edible but not hummus-y. I guess thatās on me.
Itās kindaā¦ not hummus then š Tahini is the key flavor/texture. Peanut butter will overpower the lemon/garlic. But if it was still edible, I guess fair. Did you add enough water to loosen it?
Haha no judgment š Totally get itāpeanut butter can make it more nutty/creamy, just not that classic hummus vibe. Edamame hummus is forgiving. Next time maybe try sunflower seed butter or even a little extra olive oil to help it feel smoother!
It was okay, but I think I prefer regular hummus. This one was different for my taste.
How much water do you need? I’m not sure when to stop adding it. š¤
Really? Edamame? I prefer regular chickpeas in my hummus. This was okay, but not my favorite.
Quick and tasty! My kids love it, and I feel good giving them something healthy.
Why boil edamame that long? I did like 3 minutes and it was a little firm. Flavor was nice though. Next time Iāll follow the 5 minutes.
This recipe has too many ingredients. I just want simple hummus, like the old days!
Tried this todayāsuper creamy and the lemon/garlic balance is on point. I added a little extra water since my food processor was struggling, but it turned out great!
Super easy. I mixed everything and now i want to eat it with everything. 10/10
Pretty good, but 1/4 cup olive oil felt like a lot for me. I used slightly less and it was still tasty. Would make again with carrots + pita.
Delish! I served it with pita and veggies at a party, everyone loved it! Will make again.
Sounds amazing! I bet the pita was a great touch. I’m def gonna try this out.
Made this for lunch and itās way lighter than classic chickpea hummus. The lemon + garlic combo is on point. I added a little extra water and it came out perfectly creamy.
My food processor struggled at first, so I added water likeā¦ way more than I thought I should. Still ended up good, just more like a dip-sauce than spread. Oops but delicious.
Edamame? Hummus? Whatās next? Iām done with this. Stick to the classics, please.
Just WOW! Never thought edamame could taste so good. Getting my friends over to try this!
How does everything get smooth in that processor? Mine is just a chunky mess! Help!
Easy to make and healthy! I added some cumin to spice it up a bit, worked out well.
This recipe is a bit too salty for my liking. Next time I’ll cut down on the salt.
I totally get that! I found it salty too at first, but I like to add spices instead for flavor. Gives it a kick! š¶ļø
I didnāt have fresh lemons so I used bottled juiceāstill good, but not as bright. Next time Iāll make sure to mince the garlic finer so it blends smoother.