This Edamame Hummus recipe is a delicious spin on hummus! Besides being easy to make and tasting amazing, it is good for you too!
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. I love that it is vegan, gluten-free, and dairy-free. It is also perfect on toast for breakfast as a great start to the day.
Making Hummus with Edamame
This recipe replaces the chickpeas used in traditional hummus with edamame or soy beans. The textures of both legumes is so similar that it is the perfect swap. Edamame is also much higher in protein than chickpeas, which makes me love this recipe all the more.
While you could use fresh edamame that has been shelled and cooked, using frozen steamed edamame makes for easy prep. It has a soft texture making it perfect for this recipe.
How to Make Edamame Hummus
Here is a brief overview of how this homemade hummus with edamame comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Blend your edamame. Make sure it is as smooth as possible, scraping down the sides to ensure all of it is smooth. I love using my Ninja food processor for this recipe because it blends it perfectly smooth.
- Add the other ingredients. Add in the remaining ingredients and blend until smooth. Enjoy!
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.
Additionally, it helps smooth this out and make it the creamy edamame hummus you want it to be.
Tips for this Edamame Recipe
- Make sure your soybeans are really soft. I used frozen, hulled edamame and steamed them to make sure they were very soft. You can buy bags of frozen edamame that allow you to microwave them (pick the longest time to ensure they are soft), or you can steam them.
- Fully process the edamame before adding in the other ingredients. This allows them to get really broken down and makes for a smoother edamame hummus dip.
- If your dip is too thick at the end, thin it out with more lemon juice or tahini. Add a little more of each until you get the desired consistency.
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.
Other Great Hummus Recipes
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!
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.