Edamame hummus is a creamy, fresh twist on classic hummus made with tender edamame, tahini, lemon, garlic, and olive oil. It comes together in just 10 minutes in the food processor and makes an easy vegan and gluten-free snack or appetizer.
I love edamame so much, and it perfectly replaces garbanzo beans in this hummus recipe to make a great spin on a classic that everyone loves. This recipe comes together really quickly in a food processor using frozen edamame and is a delicious snack. It is also perfect on toast for breakfast as a great start to the day.
What Does Edamame Hummus Taste Like
Edamame (or soy beans) is such an ideal swap for chickpeas because they blend so smooth. They make a hummus that is bright, slightly nutty, and has such a fresh flavor. It has the same garlic and lemon notes in traditional hummus but is over all lighter.
Edamame Hummus Key Ingredients
- Edamame: These are also labeled soy beans. I use frozen edamame because it makes prep so easy. If you use fresh edamame it will need to be shelled and cooked.
- Tahini: This gives all hummus recipes its signature taste, and it is a paste made from ground sesame seeds.
- Lemon Juice: I encourage you to use fresh lemon juice for the brightest flavor.
- Garlic: The cloves can be minced right in the food processor before adding the edamame.
- Olive Oil: This lends both taste and texture to the hummus, helping to make it smooth.
How to Make Edamame Hummus
Blend the edamame in a food processor. Then add in the other ingredients and blend until smooth.
How to Make Edamame Hummus Creamy
The biggest key to creamy edamame hummus is to make sure the edamame is very soft before adding it. Once cooked, steamed, or thawed, test a shelled edamame to ensure it is very soft. If it isn’t, you may need to cook it longer.
Second, make sure you fully process the edamame before you add any other ingredients. The more they are broken down in the first step the creamier it will be.
Then at the end, if you need to make a creamier, you can add a tablespoon or two of cold water.
Using Tahini
Tahini is a paste made with roasted and blended sesame seeds, kind of like peanut butter. It is an essential ingredient to this recipe for both taste and texture. Additionally, it helps smooth this out and make it the creamy edamame hummus you want it to be. A jar lasts just about forever in the refrigerator.
How to Serve
This edamame hummus would be delicious on toast or sandwiches. Here are a few ideas for what to eat with hummus:
- Pita chips, tortilla chips, pretzel thins, or crackers
- Fresh veggies like sliced cucumbers, carrots, and red, orange, or yellow peppers
- Pita bread, flatbread, or naan bread
Storing Homemade Hummus
This edamame hummus can be stored in an airtight container in the refrigerator for up to four days. Always use your best discretion when storing and eating leftovers. If it looks, smells, or tastes off, toss it.
If you make this edamame hummus recipe or any of my other recipes, I’d be so grateful if you came back and left a comment letting me know how you enjoyed it!
Recipe Video
Edamame Hummus
Ingredients
- 1 1/2 cups shelled edamame fully steamed (see note 1)
- 2 cloves garlic minced (see note 2)
- 1/4 cup lemon juice
- 1/4 cup tahini
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt
Instructions
- In a food processor, thoroughly blend your edamame. Make sure it is as smooth as possible, scraping down the sides to ensure all of it is smooth.
- Add in the remaining ingredients and blend until smooth. If needed add more olive oil and lemon juice until the edamame is completely smooth.
Notes
- This is approximately how much you will get from an 8-ounce bag of frozen shelled edamame beans.
- You can either use a garlic press, or you can put your garlic whole in the food processor first, and use that to mince it.
Anthony Allen says
I cannot WAIT to try this. I love hummus and I love edamame so the two together? Wow, so excited. Thanks for the great recipe.
I hope you love it Anthony!
Carole says
Hi Lisa
Do you do nutrition facts for your recipe?
Thanks
Carole
I’m doing my best to add nutritional information to all of them (I’m so behind because of back to school!), but I just added it for this recipe.