Creamy Edamame Hummus

If you ask me, edamame hummus is one of those recipes that just makes sense.

This fresh take on traditional hummus swaps chickpeas for edamame, giving you a dip that’s smooth and a little bit different. The bright lemon juice and fresh cilantro pair with nutty tahini and a hint of cumin.

It comes together in minutes with garlic, olive oil, and a pinch of red pepper flakes for some kick. A sprinkle of sesame seeds on top and you’ve got yourself a snack that works for just about any occasion.

It’s a crowd-pleaser that feels lighter than regular hummus, perfect for when you want something familiar but not boring.

What Kind of Edamame Should I Use?

You can use either fresh or frozen edamame for this recipe, and honestly, frozen is usually the easier option since it’s already shelled and ready to go. Just make sure to defrost it completely before blending – you can do this by running it under warm water for a few minutes or letting it sit at room temperature. If you’re buying edamame in the pod, you’ll need about 1 pound to get the 1 ½ cups of shelled beans you need for this hummus. Organic edamame is preferred if you can find it, but regular edamame will work just fine too.

Options for Substitutions

This edamame hummus is pretty forgiving when it comes to swaps:

• Edamame: If you can’t find edamame, you can use frozen or canned chickpeas to make traditional hummus, or try frozen peas for a similar green color and mild flavor. Just make sure to drain and rinse canned chickpeas well before using.
• Tahini: No tahini? You can substitute with sunflower seed butter or almond butter for a nutty flavor, though the taste will be a bit different. Use the same amount and add a tiny drizzle of sesame oil if you have it to get closer to that classic hummus taste.
• Cilantro: Not a cilantro fan? Fresh parsley or basil work great as alternatives. You could also try mint for a refreshing twist.
• Lemon juice: Fresh lemon juice is best here, but if you’re in a bind, bottled lemon juice works too. You could also use lime juice for a slightly different citrus note.
• Garlic: If raw garlic is too strong for you, use half the amount or roast it first for a milder, sweeter flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making edamame hummus is not blending long enough – this dip needs a full 4 to 5 minutes of total blending time to get smooth and creamy, so don’t rush the process or you’ll end up with a grainy texture.

Another common error is adding all the edamame at once, which makes it harder for your blender or food processor to break everything down evenly, so stick to adding it in two batches as directed.

If your hummus tastes bland, you likely didn’t add enough lemon juice or salt – edamame is pretty mild compared to chickpeas, so this version needs a bit more seasoning to really shine.

For the creamiest results, make sure your tahini is well-stirred before measuring (the oil separates when it sits), and add the water gradually since different blenders require different amounts to reach that perfect dippable consistency.

What to Serve With Edamame Hummus?

This edamame hummus is perfect for scooping up with fresh veggies like carrots, cucumbers, bell peppers, and cherry tomatoes. I love serving it with warm pita bread or pita chips for a more filling snack, and it also works great spread on crackers or rice cakes. If you’re putting together a bigger spread, pair it with other dips like tzatziki or baba ganoush, some olives, and feta cheese for a fun appetizer platter. You can also use it as a sandwich spread instead of mayo – it’s especially good on veggie wraps with sprouts and avocado.

Storage Instructions

Store: Keep your edamame hummus in an airtight container in the fridge for up to 5 days. I like to drizzle a thin layer of olive oil on top before sealing it up, which helps keep it from drying out and adds extra flavor when you’re ready to dig in.

Freeze: This hummus freezes really well for up to 3 months. Just portion it into smaller containers or freezer bags so you can thaw only what you need. When you’re ready to use it, let it defrost in the fridge overnight.

Serve: After storing, give your hummus a good stir before serving since it might separate a bit. If it seems too thick, just add a tablespoon or two of water and mix until it’s back to that creamy consistency you want. Top with fresh cilantro and a drizzle of olive oil to freshen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 32-36 g
• Fat: 54-60 g
• Carbohydrates: 32-38 g

Ingredients

• 1/2 cup tahini
• 1/3 cup lemon juice
• 3 tbsp olive oil
• 2 garlic cloves, freshly minced
• 3/4 tsp salt
• 1/2 cup fresh cilantro
• 1.5 cups edamame
• 4 tbsp water
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes
• sesame seeds (optional, for garnish)

Step 1: Build the Creamy Base

• 1/2 cup tahini
• 1/3 cup lemon juice
• 3 tbsp olive oil
• 2 garlic cloves, freshly minced
• 3/4 tsp salt

Add tahini, lemon juice, olive oil, minced garlic, and salt to a food processor.

Blend for 90 seconds until the mixture becomes smooth and creamy—this emulsification is crucial for creating a silky texture.

The acid from the lemon juice helps break down the tahini and creates a lighter base for the edamame.

Step 2: Incorporate Fresh Herbs and Spices

• creamy base from Step 1
• 1/2 cup fresh cilantro
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes

Add the fresh cilantro, ground cumin, and red pepper flakes to the creamy base from Step 1.

Blend for about 1 minute until the cilantro is fully incorporated and the mixture turns a vibrant green color.

I like to add the cilantro at this stage rather than later because blending it early helps distribute the fresh herb flavor evenly throughout the hummus.

Step 3: Add Edamame in Two Stages

• herb and spice mixture from Step 2
• 1.5 cups edamame
• 4 tbsp water

Add half of the edamame (about 3/4 cup) along with 2 tablespoons of water to the mixture from Step 2.

Blend for 1 minute until partially combined but still slightly chunky.

Then add the remaining edamame and blend for another 1 to 2 minutes until you reach your desired consistency—I prefer leaving it slightly textured rather than completely smooth, as it gives the hummus a more interesting bite.

Step 4: Adjust Texture and Season to Taste

• edamame hummus from Step 3
• additional water

Check the consistency of your hummus—it should be creamy but spreadable, not too thick.

Add more water a tablespoon at a time if needed, blending between additions until you reach the perfect texture.

Taste the hummus and add additional salt if needed to brighten the flavors.

Step 5: Finish and Serve

• finished hummus from Step 4
• sesame seeds

Transfer the hummus to a serving bowl.

Create a shallow well in the center and drizzle with a thin stream of olive oil.

Garnish with a sprinkle of fresh cilantro and sesame seeds if desired.

Serve immediately with pita chips, crackers, or fresh vegetables.

Creamy Edamame Hummus

Delicious Creamy Edamame Hummus recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings: 2.5 cups of dip

Calories: 750

Ingredients Method

Ingredients

  

• 1/2 cup tahini
• 1/3 cup lemon juice
• 3 tbsp olive oil
• 2 garlic cloves, freshly minced
• 3/4 tsp salt
• 1/2 cup fresh cilantro
• 1.5 cups edamame
• 4 tbsp water
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes
• sesame seeds (optional, for garnish)

Method

 

1. Add tahini, lemon juice, olive oil, minced garlic, and salt to a food processor. Blend for 90 seconds until the mixture becomes smooth and creamy—this emulsification is crucial for creating a silky texture. The acid from the lemon juice helps break down the tahini and creates a lighter base for the edamame.
2. Add the fresh cilantro, ground cumin, and red pepper flakes to the creamy base from Step 1. Blend for about 1 minute until the cilantro is fully incorporated and the mixture turns a vibrant green color. I like to add the cilantro at this stage rather than later because blending it early helps distribute the fresh herb flavor evenly throughout the hummus.
3. Add half of the edamame (about 3/4 cup) along with 2 tablespoons of water to the mixture from Step 2. Blend for 1 minute until partially combined but still slightly chunky. Then add the remaining edamame and blend for another 1 to 2 minutes until you reach your desired consistency—I prefer leaving it slightly textured rather than completely smooth, as it gives the hummus a more interesting bite.
4. Check the consistency of your hummus—it should be creamy but spreadable, not too thick. Add more water a tablespoon at a time if needed, blending between additions until you reach the perfect texture. Taste the hummus and add additional salt if needed to brighten the flavors.
5. Transfer the hummus to a serving bowl. Create a shallow well in the center and drizzle with a thin stream of olive oil. Garnish with a sprinkle of fresh cilantro and sesame seeds if desired. Serve immediately with pita chips, crackers, or fresh vegetables.