Save The first time I made edamame hummus, I was running late for a potluck and needed something impressive but quick. My food processor was already out from making something else, and I had a bag of edamame staring at me from the freezer. Five minutes later, I was tasting the most vibrant, electric green dip I had ever made, wondering why I had not tried this sooner.
I brought this to a friend who swore she hated hummus because every version she had tasted was too heavy or garlicky. She hovered over the bowl, dipping carrots, then crackers, then just her spoon, asking what on earth I had put in it. Now she makes it every week and tells me it is the only hummus her kids will actually eat.
Ingredients
- 2 cups shelled edamame: Fresh or frozen works perfectly, just do not overcook them or they lose that bright pop of color
- 1/3 cup tahini: The foundation of creaminess, give the jar a good stir before measuring
- 1/4 cup freshly squeezed lemon juice: Bottled juice cannot compete with the bright acidity you need here
- 2-3 tbsp extra-virgin olive oil: This is what makes the hummus feel luxurious on the tongue
- 2 cloves garlic: Raw garlic hits hard, so start with less if you are sensitive
- 1/2 tsp ground cumin: Adds that subtle earthy hummus flavor people cannot quite identify
- 1/2 tsp sea salt: Essential to bring all the flavors forward
- 2-4 tbsp cold water: The secret to achieving that impossibly smooth texture
Instructions
- Boil the edamame:
- Cook fresh or frozen edamame for 4 to 5 minutes until tender, then drain and cool under running water to stop the cooking
- Blend everything together:
- Combine edamame, tahini, lemon juice, olive oil, garlic, cumin, and salt in your food processor and blend until completely smooth
- Adjust the texture:
- With the motor running, drizzle in cold water one tablespoon at a time until it reaches your ideal creamy consistency
- Season to taste:
- Add more lemon juice or salt as needed, then transfer to a serving bowl and drizzle with olive oil
Save My neighbor texted me at 10pm one night, desperate because she had forgotten to bring a dish to her office potluck the next morning. I walked over with a container of this hummus and some pita chips, and she texted me three hours later saying the bowl was scraped clean and her boss had asked for the recipe.
Make It Your Own
Once you have the base down, the variations are endless. I have added fresh basil for a pesto like version, and roasted red peppers make it feel even more substantial. A quarter teaspoon of smoked paprika transforms it entirely, adding a subtle warmth that people love but cannot quite place.
Serving Suggestions
Beyond the usual pita chips and vegetables, try spreading this on sandwiches instead of mayo. It works beautifully as a base for roasted vegetables or as a topping for grain bowls. My favorite way to serve it is swirled onto a plate with a generous pool of olive oil in the center, warm pita on the side.
Storage And Meal Prep
This hummus keeps beautifully in the refrigerator for up to four days, and the flavors actually meld together overnight. I often make a double batch on Sunday and pack it for lunch throughout the week with raw vegetables and some crackers. It has become my go to when I need something satisfying that does not require any midday prep.
- Store it in a shallow container rather than a deep one to prevent oxidation
- Let it come to room temperature for 15 minutes before serving
- The color will darken slightly over time but the taste remains perfectly fresh
Save This recipe has saved me more times than I can count, and it never fails to make people happy. Whether it is for a party or just a quiet Tuesday afternoon snack, it is the kind of food that makes the kitchen feel like a good place to be.
Recipe Help & Answers
- → What makes edamame hummus different from traditional hummus?
Edamame hummus uses young soybeans instead of chickpeas, resulting in a vibrant green color, slightly sweeter taste, and higher protein content. The texture remains equally creamy but with a fresher, lighter flavor profile.
- → Can I use frozen edamame for this?
Absolutely. Frozen shelled edamame works perfectly and actually provides consistent results. Just boil for 4-5 minutes until tender, then drain and cool slightly before blending.
- → How long does this keep in the refrigerator?
Stored in an airtight container, this hummus stays fresh for up to 4 days. The flavors may develop and intensify slightly over time. Give it a quick stir before serving again.
- → What can I serve with edamame hummus?
Pair with pita chips, fresh vegetables like carrots and cucumber, crackers, or use as a sandwich spread. It also works beautifully as a base for grain bowls or topped with roasted vegetables.
- → Can I make this without a food processor?
A high-powered blender can work, though you may need to add more water and blend in smaller batches. The texture might be slightly less smooth but still delicious.