Heads up: some links are affiliate, so I may earn a tiny commission (at no extra cost to you!) on stuff I genuinely adore. Please read my Disclosure Policy for additional information.
All the creaminess of classic hummus — but made with edamame, which means more protein, a beautiful green color, and a fresh flavor that’s a little brighter and lighter than the chickpea version.
Fifteen minutes, one food processor, and a dip that works with everything from pita and veggies to grain bowls and sandwiches.
Why You’ll Love This Recipe
- Higher protein than regular hummus — Edamame packs more protein per serving than chickpeas, making this a genuinely filling snack.
- That color — Naturally vibrant green, no food coloring needed. It looks gorgeous in a bowl.
- Creamy and smooth — Tahini and olive oil give it that rich, silky texture you want from a good hummus.
- Ready in 15 minutes — Blend and done. No soaking, no long cook times.
- Works as more than just a dip — Spread it on toast, dollop it on grain bowls, use it as a sandwich spread — it’s endlessly versatile.
- Clean, simple ingredients — Edamame, tahini, lemon, garlic, olive oil. Nothing unnecessary.
Ingredients
- 2 cups shelled edamame, cooked (300g)
- ¼ cup tahini (60g)
- 2 tablespoons fresh lemon juice (30ml)
- 1 small garlic clove
- 2 tablespoons olive oil (30ml)
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- 3–5 tablespoons cold water (45–75ml)
For Serving
- Drizzle of olive oil
- Pinch of flaky salt or smoked paprika (optional)
- Pita bread, crackers, or fresh vegetables
Step-by-Step Instructions
Step 1: Cook the Edamame
If using frozen edamame, cook according to the package instructions — usually 3–5 minutes in boiling water. Drain well and let it cool slightly before blending. Excess water in the edamame makes the hummus thinner than intended, so drain thoroughly.
Step 2: Add Everything to the Food Processor
Add the cooked edamame, tahini, lemon juice, garlic, olive oil, salt, and cumin to a food processor. Don’t add the water yet — you’ll control the consistency in the next step.
Step 3: Blend Until Smooth
Blend for 1–2 minutes until the mixture is mostly smooth. It will look thick and a bit grainy at first — that’s normal. Keep going.
Step 4: Add Water Gradually
With the food processor running, add cold water one tablespoon at a time, blending between each addition, until the hummus reaches a creamy, smooth, and spreadable consistency. You may not need all 5 tablespoons — add until it’s exactly how you want it.
Step 5: Scrape and Blend Again
Stop the food processor, scrape down the sides thoroughly, and blend again for another 30 seconds until fully combined and silky. This final blend makes a noticeable difference in the smoothness.
Step 6: Taste and Adjust
Taste the hummus and adjust as needed — more salt, more lemon juice, or a touch more cumin. Get it exactly right before serving.
Step 7: Serve
Spoon into a serving bowl and use the back of the spoon to create a shallow well in the center. Drizzle olive oil over the top and finish with a pinch of flaky salt, smoked paprika, or fresh herbs if desired. Serve with pita, crackers, or fresh vegetables.
Pro Tips
Use cold water for blending. Cold water rather than room temperature or warm helps the hummus emulsify more smoothly and keeps the color bright and vibrant.
Blend longer than you think necessary. Two full minutes of blending — scraping down the sides once or twice — gives you a noticeably smoother result than a quick 30-second blend. The texture improves significantly with time in the processor.
Drain the edamame well. Wet edamame adds extra liquid you can’t control and makes the hummus runnier than intended. Let it drain in a colander for a minute after cooking before adding it to the food processor.
Good tahini matters. A quality tahini that’s smooth, runny, and nutty makes the hummus taste significantly better than a dry, grainy one. Stir the tahini jar well before measuring — the oil separates during storage.
Let the garlic mellow if you prefer. Raw garlic can be quite sharp. If you want a milder garlic flavor, use half a clove, or roast the garlic first for something sweeter and more subtle.
Edamame Hummus
Vibrant, creamy edamame hummus made with tahini, lemon, and garlic — a high-protein twist on the classic that's ready in 15 minutes and works as a dip, spread, or bowl topping.
Ingredients
- 2 cups shelled edamame, cooked (300g)
- ¼ cup tahini (60g)
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- 3–5 tablespoons cold water
Instructions
- Cook and drain edamame thoroughly if using frozen.
- Add edamame, tahini, lemon juice, garlic, olive oil, salt, and cumin to a food processor.
- Blend for 1–2 minutes until mostly smooth.
- Add cold water one tablespoon at a time, blending between additions, until creamy and smooth.
- Scrape down the sides and blend again until fully combined.
- Taste and adjust salt or lemon juice.
- Spoon into a bowl, drizzle with olive oil, and serve.
Notes
Variations & Customizations
- Add fresh herbs — Blend in a handful of fresh basil, cilantro, or parsley for a herby green hummus that’s especially beautiful.
- Spicy version — Add ½ teaspoon of red chili flakes or a small piece of fresh jalapeño before blending for a kick that works really well with the fresh edamame flavor.
- Roasted garlic version — Swap raw garlic for one head of roasted garlic for a sweeter, mellower depth of flavor.
- Add avocado — Blend in half a ripe avocado for an even creamier texture and an extra layer of healthy fat. Best eaten the same day.
- Miso edamame hummus — Add 1 teaspoon of white miso paste with the other ingredients for a subtle umami depth that takes this in a slightly different, very delicious direction.
- Top with everything bagel seasoning — A generous sprinkle over the olive oil drizzle adds crunch and a savory pop to the finished bowl.
- Make it nut-free — The recipe is already nut-free. For tahini-free, substitute sunflower seed butter in the same amount — the flavor will be slightly different but the texture is very similar.
Storage
| Method | Details |
|---|---|
| Fridge | Store in an airtight container for up to 5 days. The color may deepen slightly over time but the flavor stays fresh. |
| Before serving | Stir before serving if any separation has occurred. Bring to room temperature for 10 minutes for the best texture and flavor. |
| Freezing | Not suitable for freezing — the texture breaks down and becomes grainy after thawing. |
Frequently Asked Questions
Can I use frozen edamame?
Yes, and it’s the most convenient option. Cook according to package instructions, drain thoroughly, and let cool slightly before blending. Most frozen edamame is already blanched and just needs a few minutes in boiling water.
Is edamame hummus higher in protein than regular hummus?
Yes. Edamame contains more protein per gram than chickpeas, so this version gives you a noticeably more protein-dense dip. It’s a great option for anyone looking to boost protein through snacks without much effort.
Can I make this without tahini?
Yes, but the flavor will be less rich and the texture slightly thinner. A teaspoon of olive oil or sunflower seed butter can partially substitute, but tahini is what gives hummus its characteristic creaminess and depth. It’s worth including if you can.
My hummus came out grainy. How do I fix it?
Blend longer and add water more gradually. Graininess usually means it hasn’t been processed enough — keep the food processor running for a full 2 minutes and scrape the sides at least once. Adding water too quickly can also cause a grainy texture rather than a smooth emulsion.
Can I use store-bought pre-shelled edamame?
Yes. Refrigerated or frozen pre-shelled edamame is the easiest option and works perfectly in this recipe. Just make sure it’s fully cooked and well-drained before blending.
related articles to edamame hummus
