A fun green spin on everyone's favorite appetizer, snack and sandwich spread. This Edamame Hummus is creamy, light and full of lemon flavor. It has all of the same ingredients as regular hummus, except mukimame (shelled edamame) stand in place of the chickpeas.
If I'm being honest, I consume some form of hummus nearly every single day. Okay, fine, I'll be very honest: it is every single day. I love it for its protein punch, it's nutritional boost, and it's garlic flavor in the background. It's the world's most perfect spread.
I pile hummus on a freshly toasted onion bagel for breakfast, and I sneak it in turkey sandwiches and wraps almost daily. It's a rare day that I don't put this dip out with some veggies before dinner for a quick snack. I've heard you can even smear hummus on chicken before baking, too, but I haven't tried it!
This isn't the first time I've swapped in different beans for chickpeas/ garbanzos. You probably remember my white bean hummus, because it's so creamy and light! And the lesser known butter bean even became butter bean hummus, which you really need to try because the cumin-infused oil makes it so special!
How to Make Edamame Hummus
Gather all of the ingredients you typically need for hummus, with the exception of chickpeas! We're using shelled edamame, called mukimame, instead. I've talked in length about how edamame is when the soybeans are in the pod, and mukimame is when they have been popped out in my white bean edamame salad recipe.
- Edamame. We need a 10-ounce bag of frozen mukimame (already shelled edamame) that has been cooked according to the package directions. My go-to package requires a few minutes of boiling.
- Tahini. Yes, this hummus recipe still calls for tahini, but if you don't have any or don't like it, check out my hummus recipe without tahini.
- Lemon. Fresh lemon juice and lemon zest is so important for flavors here. You really need a fresh lemon, because we're going to zest the peel and then juice the insides.
- Olive Oil. I highly recommend a fruity, flavorful extra virgin olive oil here, since we are not cooking the dish at all.
- Garlic. One clove of garlic imparts so much flavor, because it's raw! If you don't like the garlic flavor, you can still make my hummus without garlic recipe.
- Soy Sauce. We're using a small amount of soy sauce for its umami flavor, in addition to ¾ teaspoon of salt. Don't worry--the final edamame hummus won't be overly salty!
- Parsley. Optional fresh parsley for a green, fresh flavor. If you don't like parsley, leave it out. Alternatively, you can use fresh cilantro, too.
- For Serving: I like to serve this edamame hummus with pita chips, celery sticks and carrot sticks, but it's up to you.
First, cook the edamame according to the package instructions, drain and let cool slightly. Then, add the warm edamame, tahini, lemon zest, lemon juice, olive oil, garlic, salt, soy sauce and fresh parsley (if using) to the bowl of a food processor.
Pulse the edamame hummus together until a creamy dip starts to form. Open the lid, and drizzle in 1-2 tablespoons of warm water and continue to pulse until smooth and creamy.
Edamame Hummus FAQ:
Instead of garbanzo beans, we're using freshly cooked, warm, shelled edamame (mukimame) with tahini, lemon, olive oil, garlic, salt, soy sauce and fresh parsley.
Edamame dip is a pureed mixture of edamame (green soya beans) that have been removed from their pod and mixed with flavorful additions that resemble traditional hummus (tahini, lemon, olive oil and spices).
Yes, Trader Joe's used to sell a container of edamame hummus, and it was insanely delicious. Like all good things, they ceased to produce it. So, here we are, making our own version. I'm almost 100% positive that the Trader Joe's edamame hummus contained cilantro instead of parsley, but all other components of my recipe are the same. You can swap in an equal amount of cilantro for the parsley if you're going after the Trader Joe's version.
- 10 ounce bag of frozen shelled edamame*
- ⅓ cup tahini
- ½ teaspoon fresh lemon zest
- ⅓ cup lemon juice
- ⅓ cup olive oil
- 1 clove garlic, chopped
- ¾ teaspoon salt
- 1 teaspoon soy sauce
- ½ cup chopped fresh parsley
- 3-4 tablespoons warm water, as needed
- For serving: crispy pita chips or soft pita triangles
- Cook the edamame according to package directions—(either boil it in salted water until tender or steam it in the bag). Drain and let cool slightly.
- Add the warm edamame to the bowl of a food processor, followed by the tahini, lemon zest, lemon juice, olive oil, garlic, salt, soy sauce and fresh parsley.
- Pulse the mixture together at least 10 times.
- Open the food processor lid and add 1-2 tablespoons of warm water. Pulse again until the edamame hummus is smooth and creamy, adding more water if necessary.
- Serve with pita chips or raw veggies for dipping.
*Shelled edamame is called mukimame.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 253Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 419mgCarbohydrates: 14gFiber: 2gSugar: 1gProtein: 6g