Edamame Hummus (Vegan)
Beverages
Ingredients:
- 2 cups (300 g) frozen shelled edamame, thawed
- 3 tbsp tahini
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 garlic clove, roughly chopped
- 3 tbsp olive oil, plus more for drizzling
- 3 tbsp ice-cold water, plus more as needed
- 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:
- Food processor or high-speed blender
- Small saucepan
- Colander or strainer
- Spatula or spoon for scraping
- Wide shallow serving bowl
- Citrus juicer or reamer
Features:
20 minutes or less
Refined Sugar-Free
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Raw
Nutrition:
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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 step aerates the tahini and creates a fluffier, lighter base that makes the finished hummus noticeably creamier.
Frozen edamame is perfect for this recipe — it’s convenient, consistent, and already shelled. A quick blanch (even if the edamame is already thawed) brightens the color and softens the beans enough for ultra-smooth blending. Rinse under cold water immediately after to lock in the green.
Tips:
Ice-cold water is non-negotiable for a light, fluffy hummus — warm water makes it dense and pasty. Add it gradually and 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. If your food processor isn’t powerful enough to get it completely smooth, transfer to a high-speed blender for the final 30–60 seconds. For extra creaminess, add 1 tbsp of ice water at a time until you hit the perfect texture. 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. The hummus may thicken slightly as it sits — stir in a splash of cold water or lemon juice to loosen before serving. Not recommended for freezing — the texture becomes grainy and watery after thawing.
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 or a small piece of jalapeño for heat. Replace some of the edamame with frozen peas for a lighter, sweeter pea and edamame hummus. Use lime juice instead of lemon for a slightly different citrus note. Top with everything bagel seasoning, za’atar, or dukkah instead of paprika for a different finish.
Edamame Hummus (Vegan)
Ingredients:
- 2 cups (300 g) frozen shelled edamame, thawed
- 3 tbsp tahini
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 garlic clove, roughly chopped
- 3 tbsp olive oil, plus more for drizzling
- 3 tbsp ice-cold water, plus more as needed
- 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)
Features:
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.
