Vibrant in color and flavor, this easy edamame hummus is one of the most satisfying and unique hummus recipes out there. Delightfully lemony, this dip is the perfect make-ahead appetizer or snack.
This edamame hummus is bright, flavorful and more textured than traditional chickpea-based hummus. The hummus features fresh lemon, almond butter, and a touch of garlic; the combination is truly delicious.
Right before serving I like to top the hummus with tons of fresh herbs, flaky sea salt, cracked pepper and olive oil. Gorgeous and delicious!
Ingredients in Edamame Hummus
- shelled edamame
- canned navy beans (or any canned white bean)
- garlic
- lemon
- extra-virgin olive oil
- creamy almond butter (tahini also works)
- baking soda (tenderizes the edamame slightly, this is optional)
- kosher salt and cracked black pepper
- flaky sea salt and fresh herbs for garnish
Ingredient Tip: you can find frozen, shelled edamame in the frozen vegetable section of the grocery store.
What is Edamame?
Edamame is the Japanese name for green soybeans. Edamame are fresh soybeans picked when fully grown but not completely matured. Most often found still in the pod, the legumes within the pod are the edible portion. High in protein and fiber, edamame is an important source of protein for many people in the world, especially those who follow a vegetarian diet.
Edamame pods, simply seasoned with salt, make a great snack or appetizer. Raw or fresh edamame pods should be steamed for 20 minutes before being eaten. The pods themselves are not edible, but the tender beans in are.
Tips for Making Edamame Hummus
- Cook the edamame. It’s important to cook edamame before blending into a hummus. Frozen edamame is often blanched, which means it can be eaten once thawed. However, cooking edamame in boiling water for 5 minutes softens the beans even more, making the hummus creamier and more enjoyable.
- Process to your desired consistency. I like to hold back some the edamame to pulse into the hummus at the end for added texture. If you prefer a super-smooth hummus, go ahead and blend it all in from the start.
- Season to taste. Seem like something is missing? Season with additional salt, pepper, lemon juice and lemon zest to taste.
Storage Tip: store hummus in an airtight container in the refrigerator for up to one week. I do not recommend freezing this edamame hummus.
What to Serve with Edamame Hummus
- Your favorite crackers
- Toasted baguette slices
- toasted pita bread or pita chips
- Radishes
- Cucumber slices
- Carrot sticks
- Bell pepper slices
- Snap peas
Variations
- use tahini in place of the almond butter.
- top with za’atar instead of fresh herbs.
- use chickpeas instead of white beans.
- drizzle with paprika-infused olive oil or chile oil and toasted sesame seeds.
- flavor the hummus with lime instead of lemon, and add ground coriander or cumin. Top with chopped fresh cilantro for a Mexican-inspired dip.
More Dip Recipes to Love
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The Best Edamame Hummus Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 ¾ cups 1x
- Category: Snack / Appetizer
- Method: stove top
- Diet: Gluten Free
Description
Vibrant in color and flavor, this easy edamame hummus is one of the most satisfying and unique hummus recipes out there. Delightfully lemony, this dip is the perfect make-ahead appetizer or snack.
Ingredients
- 1 (12-ounce) bag frozen shelled edamame
- 1 can (15.5 ounces) navy beans, rinsed and drained
- 1 large garlic clove, chopped
- 2 lemons, one zested, both juiced
- 1 tablespoon extra-virgin olive oil + more for serving
- 1 tablespoon creamy almond butter
- ¼ teaspoon baking soda, optional
- Kosher salt and cracked black pepper
- Garnish: flaky sea salt, chives, parsley, and/or tarragon
Instructions
Bring a medium saucepan of water to a boil. Season with salt and add edamame; simmer 5 minutes then drain well.
Measure out ⅔ cup edamame and set aside. Add remaining edamame and white beans to a food processor. Pulse edamame and beans until smashed, about 5 pulses.
Add garlic, ⅓ cup lemon juice, olive oil, and almond butter. Process until smooth, scraping down sides of bowl as needed, about 30 seconds.
Add remaining ⅔ cup edamame, baking soda, 1 teaspoon lemon zest and ¼ teaspoon salt. Pulse until desired consistency is reached (I like the edamame to be just crushed and still slightly chunky), 20–30 pulses.
Spread hummus onto a large plate or shallow bowl. Sprinkle sliced chives, parsley or tarragone, flaky sea salt and cracked black pepper over top. Drizzle with olive oil and serve with desired crackers, bread, and/or veggies.
Notes
I used small white navy beans because I like their texture and flavor. You can also use great northern, cannellini or butter beans.
Make this nut-free: use tahini or sunflower seed butter instead of almond butter.
Nutrition
- Serving Size: ¼ cup
- Calories: 80
- Sugar: 0.5g
- Sodium: 11mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: edamame hummmus
This recipe and article were originally published on July 16, 2014. It was most recently updated on July 2, 2021.
