Bright green hummus spread onto a white plate with radish slices

Edamame Hummus

  • Author: Lauren Grant of Zestful Kitchen
  • Yield: 2 cups 1x


Vibrant in color and flavor, this easy-to-make 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.



  • 1 (12-ounce) bag shelled edamame, blanched and drained
  • 1½ cups small navy beans, rinsed and drained
  • 1 large garlic clove, minced
  • 2 lemons, one zested, both juiced
  • 23 tablespoons water
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon creamy almond butter
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • Fresh ground black pepper
  • Fresh chopped parsley or tarragon


In a food processor, combine edamame and white beans, holding back ⅔ cup of edamame. Pulse 4-5 times to smash beans and edamame.

Add garlic, ¼ cup lemon juice, 2 tablespoons water, olive oil and almond butter. Process for about 30 seconds until smooth, scraping down sides as needed.

Add remaining ⅔ cup edamame, baking soda, 1 teaspoon lemon zest and salt. Pulse 3-4 times until edamame has become crushed and remains a little chunky.

Adjust to desired consistency with remaining tablespoon of water.

Season salt and pepper. Serve with chopped fresh parsley or tarragon and additional lemon zest if desired.


I used small white navy beans because I like their texture and flavor. You can also use great northern, cannellini or butter beans.