Save to Pinterest The first time I made edamame hummus, I was actually trying to use up a bag of frozen edamame that had been sitting in my freezer for months. My friend Sarah had just dropped by unexpectedly, and I had nothing to serve except crackers and determination. Five minutes later, we were both standing over the food processor, tasting the bright green spread with wide eyes, completely abandoning any plans we had for dinner that night.
Last summer, I brought a batch to a neighborhood potluck and watched three different people ask for the recipe within twenty minutes. Someone actually thought it was guacamole until they tasted it. Now it is my go to for every gathering because people genuinely get excited about seeing something unexpected and delicious.
Ingredients
- Shelled edamame: These little soybeans bring a sweet, buttery flavor that traditional chickpeas just cannot match. Fresh works beautifully but frozen is absolutely fine and often more convenient.
- Tahini: This sesame paste creates that signature creamy texture we love in hummus. Look for a brand that is well stirred and not bitter.
- Fresh lemon juice: Bright acidity cuts through the rich tahini and wakes up all the flavors. Bottled juice simply does not have the same punch.
- Garlic cloves: Two cloves give you a gentle hummus background warmth. Three cloves will make it distinctly garlicky, so adjust to your preference.
- Ground cumin: This earthy spice bridges the gap between Middle Eastern tradition and the fresh edamame twist.
- Cold water: The secret weapon for achieving that perfectly light and airy consistency. Add it gradually while the processor runs.
- Extra virgin olive oil: Use a good quality one here since you will taste it. A final drizzle on top makes everything look restaurant worthy.
Instructions
- Prep your edamame:
- Boil the edamame for about 5 minutes until tender, then drain and cool them under running water. This step makes them blend much smoother and removes any frozen taste.
- Build the base:
- Combine all ingredients except water in your food processor. Let it run for a full minute, stopping once to scrape down the sides so everything gets incorporated evenly.
- Perfect the texture:
- With the motor running, add cold water one tablespoon at a time until the hummus transforms from thick to lusciously creamy. This usually takes 2 to 4 tablespoons depending on your preference.
- Season and serve:
- Taste and adjust salt or lemon if needed, then transfer to a pretty bowl. Top with olive oil, sesame seeds, and whatever herbs speak to you.
Save to Pinterest 
Save to Pinterest My cousin now requests this for every family holiday instead of the classic hummus we used to make. It has become one of those recipes that feels like mine even though the idea came from a moment of kitchen desperation.
Making It Your Own
I have discovered that a quarter teaspoon of smoked paprika adds this incredible depth that makes people pause and ask what is different. Fresh herbs like cilantro or basil blended right in create beautiful variations that change the whole personality of the dish.
Serving Suggestions
Beyond the obvious pita chips and vegetables, try spreading this on a turkey sandwich or using it as a base for a grain bowl. It pairs unexpectedly well with roasted sweet potatoes and makes an excellent sauce for grilled fish when thinned with a little more lemon and olive oil.
Storage and Meal Prep
This hummus keeps beautifully in the refrigerator for up to four days, actually developing more flavor as the ingredients meld together. I often double the batch on Sunday and use it throughout the week for quick lunches and snacks.
- Store it in a shallow container with a tight fitting lid
- Drizzle a thin layer of olive oil on top to keep it fresh
- Give it a good stir before serving again
Save to Pinterest 
Save to Pinterest There is something deeply satisfying about serving a dip that looks as beautiful as it tastes, watching friends reach for it again and again.
Recipe FAQs
- → Can I use frozen edamame for this hummus?
Yes, frozen edamame works perfectly for this preparation. Simply boil for 4-5 minutes until tender, then drain and rinse under cold water before blending. The texture will be just as creamy as using fresh edamame.
- → How long does this edamame hummus keep in the refrigerator?
This dip stays fresh in an airtight container in the refrigerator for up to 4 days. The flavors may even develop and improve after a day. Give it a good stir before serving, as some separation may occur.
- → What can I serve with edamame hummus?
This versatile dip pairs wonderfully with pita chips, fresh vegetables like carrots and cucumber, crackers, or crusty bread. It also works beautifully as a sandwich spread or wrap filling for added protein and flavor.
- → Can I make this hummus without tahini?
While tahini provides the classic creamy texture and nutty flavor, you can substitute with Greek yogurt for a lighter version or add more olive oil for richness. The flavor profile will change slightly but remain delicious.
- → Is edamame hummus healthier than traditional chickpea hummus?
Edamame hummus offers comparable protein content with slightly different nutritional benefits. Edamame provides complete protein with all essential amino acids, along with additional nutrients like iron and omega-3 fatty acids. Both options are healthy, nutrient-dense choices.
- → Why is my hummus not creamy enough?
If your dip isn't reaching the desired creamy consistency, try adding cold water one tablespoon at a time while the food processor runs. The ice-cold water helps emulsify the ingredients and creates a smoother, lighter texture.