Creamy edamame hummus is the bright green twist my snack routine needed. Blended edamame, tahini, lemon, and a sneaky splash of soy sauce make it savory in a way chickpea hummus never quite manages. Fifteen minutes in the food processor, and it's gone by the weekend.
Get ready to fall in love with your new favorite dip! This Creamy Edamame Hummus is a vibrant, protein-packed twist on the classic. Its stunning green hue and nutty, savory flavor make it an absolute showstopper on any appetizer platter. Trust me, once your friends try this delicious, healthy dip, they’ll be begging for the recipe. It’s so easy to whip up, you’ll be making it on repeat for every occasion!
Ingredients
• 16 oz / 500 g shelled edamame, cooked and cooled
• ½ cup / 125 ml (4.2 fl oz) water, plus more if needed
• 1 large lemon, juiced
• 2 tsp / 10 ml soy sauce
• 1 tsp / 5 ml tahini
• 1 tsp / 5 ml dark sesame oil
• ½ tsp / 2.5 ml (0.1 fl oz) minced garlic
• ¼ tsp / 1.25 ml (0 fl oz) ground coriander
• 1 tsp / 5 g (0.18 oz) salt, or to taste
Instructions
1. Cook the edamame according to package directions (boil or steam). Drain well and let it cool to room temperature.
2. Combine the cooled edamame, water, lemon juice, soy sauce, tahini, sesame oil, garlic, ground coriander, and salt in the bowl of a high-powered blender or food processor.
3. Blend on high speed until the mixture is completely smooth and creamy. If the blender is struggling, add more water, 1 tablespoon (15 ml / 0.5 fl oz) at a time, until it blends easily.
4. Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
5. Transfer the hummus to a serving bowl. Garnish with whole edamame and a drizzle of sesame oil, if desired. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutritional Information
• Prep Time: 10 minutesCook Time: 5 minutesServings: Makes about 2 cups (480 ml) / 500 mlThis Edamame Hummus is not only delicious but also packed with nutrients:
• High in Plant-Based Protein: Edamame is a complete protein, making this a fantastic and filling snack.
• Rich in Fiber: Supports healthy digestion and keeps you feeling full longer.
• Loaded with Vitamins & Minerals: A great source of folate, vitamin K, and iron.
Pro Tips
• For an ultra-smooth texture, peel the thin skin off the edamame after cooking and before blending. It takes extra time but the result is incredibly silky.
• Don’t be afraid to add more water. If your blender is struggling, add water one tablespoon at a time until you reach your desired consistency.
• Customize your flavor! Add a handful of fresh cilantro, a slice of jalapeño for heat, or a pinch of red pepper flakes for a spicy kick.
FAQ
Q: Is edamame hummus a good source of protein for vegetarians
A: Absolutely! Edamame is a complete plant-based protein, meaning it contains all nine essential amino acids. This makes our edamame hummus a fantastic and filling protein-packed snack or appetizer for anyone following a vegetarian or vegan diet.
Q: Can I make this edamame hummus gluten-free
A: Yes, making this recipe gluten-free is very simple. Just substitute the soy sauce with an equal amount of tamari or coconut aminos. Both are excellent gluten-free alternatives that provide a similar savory, umami flavor.
Q: How is this different from regular chickpea hummus
A: While both are delicious, edamame hummus offers a unique nutty and slightly sweeter flavor profile compared to the earthier taste of traditional chickpea hummus. It also boasts a vibrant green color and is a great option for those looking for a soy-based protein source or a creative, chickpea-free alternative.
Q: How long does this homemade edamame hummus last
A: You can store your homemade edamame hummus in an airtight container in the refrigerator for up to 4 days. The flavors may even meld and become more delicious after a day! We do not recommend freezing it as the texture can change upon thawing.
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Creamy Edamame Hummus
Ingredients
Method
- Cook the edamame according to package directions (boil or steam).
- Drain well and let it cool to room temperature.
- Combine the cooled edamame, water, lemon juice, soy sauce, tahini, sesame oil, garlic, ground coriander, and salt in the bowl of a high-powered blender or food processor.
- Blend on high speed until the mixture is completely smooth and creamy. If the blender is struggling, add more water, 1 tablespoon (15 ml / 0.5 fl oz) at a time, until it blends easily.
- Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- Transfer the hummus to a serving bowl.
- Garnish with whole edamame and a drizzle of sesame oil, if desired. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Don't be afraid to add more water. If your blender is struggling, add water one tablespoon at a time until you reach your desired consistency.
