Edamame Hummus (Vegan)
Ingredients:
- 2 cups (300 g) frozen shelled edamame, thawed
- 45 g (3 tbsp) tahini
- 30 ml (2 tbsp) fresh lemon juice
- 3 g (1) garlic clove
- 45 ml (3 tbsp) olive oil
- 45 ml (3 tbsp) ice-cold water
- ½ tsp salt, or to taste
- ¼ tsp ground cumin
- ¼ tsp black pepper
- Toppings
- Pinch of smoked paprika
- 1 tbsp sesame seeds (optional)
- 1 tbsp fresh parsley or cilantro, finely chopped (optional)
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Refined Sugar-Free
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Rinse the cooked edamame under cold water immediately after draining — this stops the cooking and keeps the bright green color instead of it turning dull.
Instructions:
- Cook the Edamame: If using frozen edamame, bring a small pot of salted water to a boil and cook the edamame for 3–5 minutes until bright green and just tender. Drain and rinse under cold water immediately to stop the cooking and preserve the vivid green color. Pat dry. If your edamame is already thawed and tender, you can skip boiling and use it straight — though a brief blanch improves the flavor and color significantly.
- Blend the Base: Add the tahini, lemon juice, and garlic to a food processor. Process for 1 minute until the mixture is smooth and slightly fluffy — this step emulsifies the tahini and creates a lighter, creamier texture throughout the hummus. Don’t skip it.
- Add the Edamame: Add the cooked and drained edamame, olive oil, salt, cumin, and black pepper. Process for 2 minutes, scraping down the sides as needed, until the mixture is as smooth as possible.
- Add Ice-Cold Water: With the processor running, drizzle in the ice-cold water, one tablespoon at a time, until the hummus reaches your desired consistency — thick and scoopable or slightly looser and spreadable. The cold water is key to a light, airy texture. Process for another 1–2 minutes after the last addition — longer blending always means smoother hummus.
- Taste and Adjust: Taste carefully and adjust — more lemon juice for brightness, more salt to round out the flavors, more tahini for nuttiness, or a tiny extra drizzle of olive oil for richness. The hummus should taste vibrant, nutty, and well-seasoned.
- Serve: Transfer to a wide, shallow serving bowl. Use the back of a spoon to create a swirl on the surface. Drizzle generously with olive oil, dust with smoked paprika, and scatter with sesame seeds and fresh herbs if using. Serve with warm pita, crackers, or crudités.
Notes: Edamame hummus works on the same principle as classic chickpea hummus — but edamame brings a naturally vibrant green color, a slightly sweeter, grassier flavor, and a higher protein content. The key technique is the same: blending the tahini and lemon first before adding anything else. This aerates the tahini and creates a fluffier, lighter base. Frozen edamame is perfect for this recipe — it's convenient, consistent, and already shelled. A quick blanch brightens the color and softens the beans enough for ultra-smooth blending.
Tips: Ice-cold water is non-negotiable for a light, fluffy hummus — warm water makes it dense and pasty. Keep the processor running for longer than feels necessary — 2–3 minutes of blending after all ingredients are in is what separates a great hummus from a good one. Taste before serving — edamame is naturally sweet and may need a little extra salt or lemon to balance.
Make Ahead: Edamame hummus keeps beautifully and actually improves after a few hours in the fridge as the flavors meld. Make it up to 3 days ahead and store covered in the fridge. Add the toppings just before serving.
Storage: Store in an airtight container in the fridge for up to 5 days. Not recommended for freezing.
Swaps: Add 1 tsp of white miso paste for extra umami depth. Swap garlic for 1 roasted garlic clove for a milder, sweeter flavor. Add ½ avocado for an even creamier, richer dip. Stir in ½ tsp of chili flakes for heat. Use lime juice instead of lemon for a slightly different citrus note. Top with everything bagel seasoning, za’atar, or dukkah instead of paprika.
A few ingredients do most of the work in this recipe. The tahini adds creaminess and a subtle nutty, savory depth. The fresh lemon juice adds acidity that brightens and balances the dish. The garlic clove builds a savory, aromatic base. The olive oil brings fruity depth and helps carry the other flavors.
Edamame Hummus (Vegan)
Ingredients:
- 2 cups (300 g) frozen shelled edamame, thawed
- 45 g (3 tbsp) tahini
- 30 ml (2 tbsp) fresh lemon juice
- 3 g (1) garlic clove
- 45 ml (3 tbsp) olive oil
- 45 ml (3 tbsp) ice-cold water
- ½ tsp salt, or to taste
- ¼ tsp ground cumin
- ¼ tsp black pepper
- Toppings
- Pinch of smoked paprika
- 1 tbsp sesame seeds (optional)
- 1 tbsp fresh parsley or cilantro, finely chopped (optional)
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The tahini adds creaminess and a subtle nutty, savory depth. The fresh lemon juice adds acidity that brightens and balances the dish. The garlic clove builds a savory, aromatic base. The olive oil brings fruity depth and helps carry the other flavors.
Prep:
Rinse the cooked edamame under cold water immediately after draining — this stops the cooking and keeps the bright green color instead of it turning dull.
Instructions:
- Cook the Edamame: If using frozen edamame, bring a small pot of salted water to a boil and cook the edamame for 3–5 minutes until bright green and just tender. Drain and rinse under cold water immediately to stop the cooking and preserve the vivid green color. Pat dry. If your edamame is already thawed and tender, you can skip boiling and use it straight — though a brief blanch improves the flavor and color significantly.
- Blend the Base: Add the tahini, lemon juice, and garlic to a food processor. Process for 1 minute until the mixture is smooth and slightly fluffy — this step emulsifies the tahini and creates a lighter, creamier texture throughout the hummus. Don’t skip it.
- Add the Edamame: Add the cooked and drained edamame, olive oil, salt, cumin, and black pepper. Process for 2 minutes, scraping down the sides as needed, until the mixture is as smooth as possible.
- Add Ice-Cold Water: With the processor running, drizzle in the ice-cold water, one tablespoon at a time, until the hummus reaches your desired consistency — thick and scoopable or slightly looser and spreadable. The cold water is key to a light, airy texture. Process for another 1–2 minutes after the last addition — longer blending always means smoother hummus.
- Taste and Adjust: Taste carefully and adjust — more lemon juice for brightness, more salt to round out the flavors, more tahini for nuttiness, or a tiny extra drizzle of olive oil for richness. The hummus should taste vibrant, nutty, and well-seasoned.
- Serve: Transfer to a wide, shallow serving bowl. Use the back of a spoon to create a swirl on the surface. Drizzle generously with olive oil, dust with smoked paprika, and scatter with sesame seeds and fresh herbs if using. Serve with warm pita, crackers, or crudités.
