Edamame Hummus

Creamy and deliciously savory, my edamame hummus is an easy, protein-packed snack to dip into. Made with heart-healthy edamame beans, a scoop of tahini, fresh chives, and a bright squeeze of lemon, this recipe is whirled up in no time, perfect with cut veggies or crackers!

Hummus with an edamame twist

Being a self-professed “dip gal”, it's rare that I encounter a dip I can resist.

While I love my sour cream and onion dip when munching on potato chips, or my hot artichoke dip when I'm craving something a bit more decadent, or even my warm eggplant dip when I'm hungry for lots of texture and warming spices, I would probably have to say that hummus is the dip that I whip up the most in my kitchen.

Whether it's my classic hummus, my roasted garlic hummus, or my beloved loaded hummus, I find this creamy, protein-packed dip irresistible, and easy to make!

And because I'm always on the lookout for unique twists on my usual faves, and tend to lean towards fiber and protein-rich, whole foods options, this edamame hummus is my latest crave-worthy dip to plunge veggies or crackers into.

Creamy, vibrant green, and loaded with antioxidants, protein and heart-healthy omega-3 fatty acids, this edamame hummus recipe is just the dip fit for an afternoon or evening snacking session!

My recipe for edamame hummus

What I love about this dip is that it's quick and easy to whirl up into a smooth, creamy consistency in mere minutes, and has only a handful of ingredients. It's perfect when those munchies strike!

I like to use organic, frozen and shelled edamame (or soybeans), and give them a quick simmer in lightly boiling, salted water for a few moments, just to take some of the rawness out.

Those lovely green gems are then combined with some tahini, a squeeze of lemon for brightness, a couple of cloves of garlic, some seasoning, and olive oil to help create that creamy and dip-able texture—it also adds some nice flavor to the mix.

Fragrant chives are folded in once the edamame hummus has been blended up, to give a fresh, slightly herby bite to the hummus.

This edamame hummus is perfect when drizzled with a touch of extra olive oil for silkiness. Add in a sprinkle of extra chives, then serve with lots of cucumber, radish slices, plus snap peas or carrots, even crackers for dipping!

Here's a peek at my edamame hummus recipe:

(or just jump to the full recipe...)

1. To get started, I lightly simmer my frozen edamame in salted boiling water for about 5 minutes, then drain and rinse under cold water to cool slightly.
2. Next, I add the edamame and all remaining ingredients (except the olive oil) to my food processor and whirl until fairly smooth.
3. With the processor still running, I drizzle in the olive oil and process until creamy and fluffy.
4. I then spoon the edamame hummus into a bowl, fold the chives in, and check to make sure the seasoning is just right.
5. To finish, I drizzle on additional olive oil, then chill or serve immediately with my favorite accompaniments.

Recipe

Edamame Hummus

by Ingrid Beer

Print Recipe

This protein-packed edamame hummus is a tasty twist on a classic, kissed with lemon and chives, perfect with cut veggies or crackers!

Category: Appetizer
Cuisine: Asian-Middle Eastern

Yield: Serves 6

Nutrition info: 253 calories (per serving)

Prep time: 20 minutes
Cook time: 5 minutes (to blanch edamame)
Total time: 25 minutes

Ingredients:

• 12-ounce bag frozen, shelled edamame (preferably organic)
• ¼ cup tahini
• ¼ cup plus 2 tablespoons water
• 2 cloves garlic, smashed
• 2 tablespoons fresh lemon juice
• 1 (slightly heaping) teaspoon salt (or to taste)
• ½ teaspoon granulated onion
• ⅓ cup plus 1 tablespoon olive oil, plus extra for drizzling
• 3 tablespoons minced chives, plus extra as garnish
• Cut veggies and/or crackers, for serving

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Place a medium-sized pot of water on to boil, and add a few good pinches of salt to season the water. Once it boils, add in the frozen edamame, and allow them to simmer/gently boil for 5 minutes.
3. Drain the edamame well, and rinse them under cool water to bring them to room temperature.
4. Then, add the edamame to the bowl of a food processor, and add in the tahini and the remainder of the ingredients up to and including the granulated onion. Process the edamame with the other ingredients for a couple of minutes, until fairly smooth.
5. Then, with the processor running, drizzle in the olive oil and continue to process the edamame hummus for about 5 minutes, or until very creamy and fluffy.
6. Spoon the edamame hummus into a bowl, and fold in the 3 tablespoons of minced chives. Check the seasoning to see if any additional salt is needed.
7. To finish the edamame hummus, give the top of it a decorative swirl using the back of a spoon, drizzle on some additional olive oil to make it silky, and top with a flourish of additional minced chives.
8. Serve the edamame hummus immediately with sliced veggies such as cucumber, radishes, snap peas, carrots, and crackers, if desired, or keep chilled in the fridge until ready to serve.

Tips & Tidbits for my edamame hummus recipe:

• Organic, frozen edamame: If possible, opt for organic edamame in the frozen vegetable section of the market. If you can't find organic, then no worries, just use the regular, frozen edamame. You do not need to thaw the edamame before using it in the recipe.
• A touch of tahini for flavor and texture: Since tahini is the sesame paste that traditionally is used in hummus, I like to add a small amount to this recipe to help create that creamy texture and to add a touch of nutty flavor. The tahini also helps thicken the edamame hummus nicely, along with the olive oil, so try not to skip it.
• Fresh chives and lemon for a bit of added flavor: The lemon adds some brightness to this tasty dip, and the chives offer fresh flavor and a subtle onion note, which is lovely. You can sub other spices or herbs to create a different flavor profile if desired, so feel free to be creative!
• What to serve with edamame hummus: I love to serve thick slices of cucumbers, radishes and snap peas on the side, as well as carrots, or really any other veggie. Seeded crackers are also lovely, and even pita wedges or pita chips go really well with this dip.

Craving more delicious dip recipes? Check out my recipe for Mediterranean Feta Dip, Healthy Spinach Dip, Sour Cream and Onion Dip, Artichoke Dip, White Bean Dip, or even my Easy Guacamole Recipe!