I’ve always thought the edamame hummus from Trader Joe’s was very, extremely delicious. But considering it’s a few dollars for a tiny container, I eventually came to terms with the fact that I should be making my own edamame hummus at home.
This is much easier than making a trip to TJ’s anyway; you don’t have to prep much of anything for this easy green soybean dip and can easily make larger quantities for the same amount of effort.
As far as differences from regular hummus, the main difference is swapping out the chickpeas for edamame. You can use either frozen & thawed or fresh edamame – I generally use fresh because I often keep some in the fridge anyway for midnight snacking.
My edamame hummus is also a little brighter in flavor than traditional hummus, with plenty of extra lemon juice. I prefer to just use a little bit of nutty tahini and a few tablespoons of olive oil because the tahini flavor is stronger compared to edamame. If you want to make this without tahini, peanut butter is a great substitute and cheaper too! I know that might sound a little weird, but if you think about the nutty flavor tahini provides, the substitution starts to make more sense.
Edamame hummus is naturally gluten-free and vegan, made from healthy whole foods packed with nutrients! It’s a fun spin on normal hummus with a lovely light green color, buttery texture, and fresh tasting flavor. I’ll be sharing a tasty wrap recipe soon that incorporates this edamame hummus with other plant-powered ingredients for a filling lunch! In the meantime, enjoy it as a dip or spread anywhere hummus is used.
Edamame Hummus
Ingredients
- 3 tbsp tahini
- 1/4 cup fresh lemon juice
- 2 tbsp olive oil
- 1 small clove garlic chopped
- 2 cups shelled edamame (green soybeans) (12 oz.) thawed if frozen
- 1/4 tsp ground cumin
- 1/4 tsp ground paprika
- 1/2 tsp salt (or to taste)
- 1/3 cup warm water
- additional edamame, olive oil, sprouts, and red pepper flakes (optional, for serving)
Instructions
- Add the tahini, fresh lemon juice, olive oil, and garlic to a food processor. Blend until somewhat smooth, scraping down the sides as necessary.
- Add the edamame, cumin, paprika, and salt to the blender. Process while slowly adding the warm water. Blend the edamame hummus until smooth, adding even more water if a looser texture is desired.
- Season to taste with salt, pepper, and additional lemon juice as desired. Let cool completely before refrigerating. Leftovers keep for up to 1 week in the fridge.
Notes
Nutrition
Recipe adapted from Isa Does It and Trader Joe’s.
Looking for more hummus recipes? Allow me to tempt you with some others:
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Rachel says
I ate this with toasted brown rice cakes and it was so good! I omitted the oil and cumin (I personally am not a fan of cumin) . It was delicious!
Jayshree says
Hello..is it ok to use raw edamame directly from the frozen bag (thawed) no need to boil?
Celia Corbin says
How long does this stay good in the refrigerator for?
Shannon @ Yup, it's Vegan says
I would say 5 to 7 days!
Slaven says
I need to add this to my hummus collection.
Katie says
This was so fresh tasting and amazing. Thank you for the recipe.
Nikki says
Thank you for this recipe…. Will definetly try out this edamame hummus – cause any kind of hummus is the best. 🙂