Rich, creamy, and high in protein, this easy Edamame Hummus gets done in 15 minutes. Serve it with veggies, crackers, or pita bread for a healthy appetizer. It’s vegan and gluten-free too.
There are a lot more hummus recipes, that I wanted to share with you. Check them out – Roasted Red Pepper Hummus, Sweet Potato Hummus, Roasted Beet Hummus, Best Hummus, Pumpkin Hummus, and Black Bean Hummus.
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What is Edamame?
Edamame beans are green or immature soya beans. The term literally means “stem beans,” presumably because they were traditionally sold with the stems still attached.
Pronounced as eh-da-ma-meh, these beans are one of the few plant-based foods that are considered a complete protein. Edamame beans are a also great source of fiber, antioxidants, and vitamin K.
About This Recipe
Edamame hummus is a rich, lemony, and high in protein appetizer dip made using Edamame Beans (Green Soya bean). Use fresh or frozen beans to make this super easy recipe.
This green soya bean dip is great to serve for parties with veggies, crackers, or pita bread. It also makes for a great sandwich spread.
From Pumpkin Hummus to Black Bean Hummus, I have tried a lot of variations of hummus, but this Edamame one is surely something new and different. It is also slightly different from the classic hummus because of the fibrous texture of edamame.
This 15 minute Edamame Hummus is,
- Rich and Creamy
- Vegan
- Gluten-Free
- Lemony
- Super Healthy
- Economical
- Easy & Quick
Ingredients
Edamame – Instead of our usual chickpeas, we will use edamame beans in this recipe. You can use fresh or frozen beans to make the dip.
Thaw the frozen ones by running them under hot water in a colander before you add them with other ingredients to make this creamy hummus. If using fresh beans, boil them in water until tender. Drain, cool, and use.
Garlic – Garlic adds a lovely flavor to this dip. You can increase the quantity of garlic if you like that prominent garlicky flavor in the hummus.
Extra Virgin Olive Oil – Always go for a good quality extra virgin olive oil. As it is one of the most important ingredients in this hummus recipe, the low-quality one can really hamper the taste of the hummus.
Tahini – You can either make tahini at home or use the store-bought one. If you are short on time, you can directly add toasted sesame seeds while blending. Check out my homemade Tahini recipe here.
Cilantro – Cilantro add a nice refreshing flavor along with adding to the color.
Lime Juice – Use freshly squeezed lime juice to add to the refreshing taste and also adds a little tanginess to the hummus.
Salt – Add salt according to your taste.
How to make Edamame Hummus?
Start by preparing the Edamame beans. If using fresh Edamame pods, shell the beans and boil the kernels in water until tender. Drain and use them in the recipe.
I used the frozen shelled beans. The frozen beans are usually pre-cooked and are already tender. Just rinse them with hot water and they are good to be used. If you are using frozen whole beans, then shell them, run them under water, and use them.
Add 1 cup edamame beans kernels, 2-3 whole garlic cloves, 2 tbsp extra virgin olive oil, ¼ cup tahini, 2 tbsp cilantro, 2 tbsp lime juice, and salt to taste to a high-speed blender. Blend until smooth. Keep scraping the sides of the blender a few times while grinding. If the hummus is too thick and it is getting difficult to grind, add little chilled water to get the right consistency of the hummus.
Transfer the hummus to a serving bowl. Drizzle with some extra virgin olive oil and garnish with toasted sesame seeds and some edamame kernels. Serve at room temperature or chilled.
Usage Suggestions
Serve Edamame Hummus as a dip with pita bread, homemade bread, chips, nachos, lavash, crackers, or even veggie slices such as carrot, cucumber, beetroot, etc.
You can slather it on your healthy sandwiches, burgers and rolls/wraps too.
Add it to your Mezze Platter with falafels, baba ganoush, pickled vegetables, and pita bread.
You can also make an open toast or flatbread, topped with Edamame Hummus and some grilled or roasted veggies, chicken or any other meat.
Variations
No Tahini – You can skip adding Tahini and add in peanut butter instead. Or you can just make it without Tahini and not substitute it with anything.
No Oil – Skip adding extra virgin oil. Add some water instead.
Wasabi Powder – You can add in a little wasabi powder, which will add a subtle pungent flavor to your Edamame Hummus.
Peanut Butter – Replace tahini with peanut butter.
Storage Suggestions
This dip can be easily made in advance and refrigerated for up to 6 days. You can even freeze the dip for 2 months in an airtight container. Thaw it until softened before serving.
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Recipe Card
Edamame Hummus Recipe
Ingredients
- 1 cup edamame benas kernels
- 2-3 whole cloves of garlic (peeled)
- 2 tablespoons extra virgin olive oil
- ¼ cup tahini
- 2 tablespoons cilantro
- 2 tablespoons lime juice
- salt (to taste)
Instructions
- Start by preparing the Edamame beans. If using fresh Edamame pods, shell the beans and boil the kernels in water until tender. Drain and use them in the recipe.
- I used the frozen shelled beans. The frozen beans are usually pre-cooked and are already tender. Just rinse them with hot water and they are good to be used. If you are using frozen whole beans, then shell them, run them under water, and use them.
- Add 1 cup edamame beans kernels, 2-3 whole garlic cloves, 2 tbsp extra virgin olive oil, ¼ cup tahini, 2 tbsp cilantro, 2 tbsp lime juice, and salt to taste to a high-speed blender. Blend until smooth. Keep scraping the sides of the blender a few times while grinding. If the hummus is too thick and it is getting difficult to grind, add little chilled water to get the right consistency of the hummus.
- Transfer the hummus to a serving bowl. Drizzle with some extra virgin olive oil and garnish with toasted sesame seeds and some edamame kernels. Serve at room temperature or chilled.
Did you make this recipe? Let me know!