Edamame Hummus
Ingredients:
- 1½ cups shelled edamame, cooked (fresh or frozen and thawed)
- 45 g (3 tbsp) tahini
- 45 ml (3 tbsp) lemon juice
- 3 g (1 clove) garlic
- 30 ml (2 tbsp) olive oil
- ¼ tsp cumin
- ½ tsp salt (plus more to taste)
- 30 ml (2 tbsp) cold water
- Toppings: sesame seeds, olive oil drizzle, edamame, everything bagel seasoning
Equipments:
Features:
20 minutes or less
Meal Prep Friendly
Grain-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Make sure the edamame is fully thawed and patted dry before blending — extra moisture makes the hummus thin and dilutes the flavor.
Instructions:
- Cook the edamame: If using frozen edamame, thaw completely and pat dry. If using fresh, cook in salted boiling water for 3–4 minutes, then drain and cool. Reserve a few whole edamame beans for topping.
- Blend: Add the edamame, tahini, lemon juice, garlic, olive oil, cumin, and salt to a food processor or high-speed blender. Blend on high for 60–90 seconds, scraping down the sides as needed.
- Adjust consistency: Add cold water 1 tablespoon at a time and blend again until you reach a smooth, creamy hummus consistency. The cold water makes it fluffier and lighter.
- Taste and adjust: Taste and add more lemon juice for brightness, salt for depth, or garlic for bite. Blend again briefly.
- Serve: Transfer to a serving bowl. Use the back of a spoon to create a well in the center. Drizzle generously with olive oil. Top with reserved edamame, sesame seeds, and everything bagel seasoning if using.
Tips: The cold water trick is key — adding ice-cold water while blending makes the hummus noticeably fluffier and lighter, just like the best restaurant hummus.
Swaps: Add 1 tsp miso paste for a deeper umami flavor. Swap cumin for smoked paprika for a different spice profile. Stir in a handful of fresh mint or basil for a herby green version.
How to serve: Great with pita, vegetables, crackers, or as a sandwich spread. Pairs particularly well with cucumber, radishes, and snap peas.
Storage: Refrigerate in an airtight container up to 5 days. The color may darken slightly — that’s normal. Stir before serving and drizzle with fresh olive oil to refresh.
Every ingredient here earns its place, but a few really shape the dish. The tahini adds creaminess and a subtle nutty, savory depth. The lemon juice adds acidity that brightens and balances the dish. The garlic builds a savory, aromatic base. The olive oil brings fruity depth and helps carry the other flavors.
Edamame Hummus
Ingredients:
- 1½ cups shelled edamame, cooked (fresh or frozen and thawed)
- 45 g (3 tbsp) tahini
- 45 ml (3 tbsp) lemon juice
- 3 g (1 clove) garlic
- 30 ml (2 tbsp) olive oil
- ¼ tsp cumin
- ½ tsp salt (plus more to taste)
- 30 ml (2 tbsp) cold water
- Toppings: sesame seeds, olive oil drizzle, edamame, everything bagel seasoning
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The tahini adds creaminess and a subtle nutty, savory depth. The lemon juice adds acidity that brightens and balances the dish. The garlic builds a savory, aromatic base. The olive oil brings fruity depth and helps carry the other flavors.
Prep:
Make sure the edamame is fully thawed and patted dry before blending — extra moisture makes the hummus thin and dilutes the flavor.
Instructions:
- Cook the edamame: If using frozen edamame, thaw completely and pat dry. If using fresh, cook in salted boiling water for 3–4 minutes, then drain and cool. Reserve a few whole edamame beans for topping.
- Blend: Add the edamame, tahini, lemon juice, garlic, olive oil, cumin, and salt to a food processor or high-speed blender. Blend on high for 60–90 seconds, scraping down the sides as needed.
- Adjust consistency: Add cold water 1 tablespoon at a time and blend again until you reach a smooth, creamy hummus consistency. The cold water makes it fluffier and lighter.
- Taste and adjust: Taste and add more lemon juice for brightness, salt for depth, or garlic for bite. Blend again briefly.
- Serve: Transfer to a serving bowl. Use the back of a spoon to create a well in the center. Drizzle generously with olive oil. Top with reserved edamame, sesame seeds, and everything bagel seasoning if using.
