Edamame hummus is one of the simplest and satisfying dips and sandwich spreads. This healthy and flavorful dip has all the ingredients of a hummus, but without chickpeas. This protein-rich dip features the nutritious edamame, which are green soybeans, along with fresh cilantro to give it a fun green spin and pack more flavor into it.
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Why you’ll love hummus with edamame
- Packed with nutrients – rich in protein and fiber, great for your health.
- Unique flavor, a beautiful, fun-colored dip that’s great for impressing a crowd at any gathering.
- Great as a spread on breakfast bagels or sandwiches, or as a side dish with a pile of vegetables for a fun snack.
- This dip is naturally vegan and gluten-free.
- It’s insanely addictive, I bet you can’t stop eating! Just like this insanely delicious spicy garlic edamame, which is a great beer snack.
Ingredients
- Shelled Edamame – you can use fresh or frozen.
- Tahini – it adds an earthy, nutty taste to the dip. Use a homemade tahini recipe to make your own tahini paste.
- Garlic is mandatory! Use fresh garlic or roasted garlic. Roasted garlic adds wonderful, strong flavors to the dip!
- Extra Virgin Olive Oil – Use good-quality olive oil or extra virgin olive oil. A generous drizzle of extra virgin olive oil is the authentic way to serve it.
- Ground Cumin – My secret ingredient! Trust me, ground cumin adds a wonderful layer of flavor to homemade hummus dip. Adds warmth to the dip.
- Sea salt – Season to taste.
- Pepper – season to taste.
- Lemon Juice – Use freshly squeezed lemon juice. Adjust the quantity of lemon juice to suit your taste preference. Lemon juice adds a hint of tang to the dip.
- Cilantro – for freshness and flavor enhancer.
- Cold Water or Ice cubes – Secret for fluffy hummus
Optional Ingredients Additions & Substitutions
- For incorporating heat, add ½ to 1 diced jalapeno or red chili flakes.
- For a smokier flavor, add smoked paprika.
- Substitute raw garlic with roasted garlic for a richer, sweeter flavor.
- Not a fan of cilantro? Substitute with fresh basil leaves.
- Garnish with chopped green onions for an extra layer of taste.
Step-By-Step Instructions
Step 1: Bring a pot of water to a boil. Add shelled edamame and cook according to the packet instructions. Usually takes 3-5 minutes for edamame to cook until tender.
Step 2: Drain tender edamame and rinse under cold water to stop the cooking process.
Step 3: Add it to a food processor along with the remaining ingredients.
Step 4: Blend until smooth, scraping the sides a couple of times to ensure the mixture is evenly blended.
Add a tablespoon of cold water at a time while blending until the desired consistency is attained.
Taste and adjust seasoning as required.
Transfer to a bowl, garnish with toppings of your choice. Drizzle a little extra virgin olive oil.
Serve edamame hummus immediately with crackers, veggie sticks, and pita bread.
Have you tried these other hummus recipes? Basic Homemade Hummus, Beet Hummus, Roasted Red Pepper Hummus, Chocolate Hummus.
Useful Tips
- Cook until tender. Cook frozen (or fresh) edamame until tender in boiling water. I used frozen edamame, which needed 5 minutes of cooking. Check the package instructions on how long you’ll have to cook a frozen bag of edamame.
- Fresh garlic. Do not recommend garlic powder.
- Secret for fluffy hummus – Ice cubes – A tip to make a super creamy, fluffy dip is to add ice cubes (or chilled water) while blending.
- Powerful blender – a powerful blender like Vitamix or Ninja processor, you can get the creamy texture.
- Extra few minutes – Blend for an extra minute or two after you see everything blend into a paste. This will make it smoother and creamier.
- Make it loose – Make the dip a little bit looser than you would want. The dip will firm up as it cools. Making it loose won’t make it super thick as it cools.
Storage
Leftovers stay great when stored properly in air-tight containers in the refrigerator for up to 3 days.
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📋Quick and Easy Edamame Hummus
Ingredients
- 2 cups shelled edamame frozen or fresh
- ¼ tahini
- 2 garlic cloves
- ½ teaspoon ground cumin
- ¼ teaspoon sea salt
- ⅛ teaspoon ground pepper
- ½ cup cilantro loosely packed with tender stems
- ⅓ cup lemon juice freshly squeezed
- 3 tablespoons extra virgin olive oil
- 1 – 2 tablespoons chilled water or ice cubes
Instructions
- Bring a pot of water to a boil. Add shelled edamame and cook according to the packet instructions. Usually takes 3-5 minutes for edamame to cook until tender.
- Drain tender edamame and rinse under cold water to stop the cooking process.
- Add it to a food processor along with the remaining ingredients.
- Blend until smooth, scraping the sides a couple of times to ensure the mixture is evenly blended.
- Add a tablespoon of cold water at a time while blending until the desired consistency is attained.
- Taste and adjust seasoning as required.
- Transfer to a bowl, garnish with toppings of your choice. Drizzle a little extra virgin olive oil.
- Serve edamame hummus immediately with crackers, veggie sticks, and pita bread.
Video
Notes
- Cook until tender. Cook frozen (or fresh) edamame until tender in boiling water. I used frozen edamame, which needed 5 minutes of cooking. Check the package instructions on how long you’ll have to cook a frozen bag of edamame.
- Fresh garlic. Do not recommend garlic powder.
- Secret for fluffy hummus– Ice cubes – A tip to make a super creamy, fluffy dip is to add ice cubes (or chilled water) while blending.
- Powerful blender– a powerful blender like Vitamix or Ninja processor, you can get the creamy texture.
- Extra few minutes– Blend for an extra minute or two after you see everything blend into a paste. This will make it smoother and creamier.
- Make it loose– Make the dip a little bit looser than you would want. The dip will firm up as it cools. Making it loose won’t make it super thick as it cools.
Nutrition
Created by Jyothi Rajesh
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I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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