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.
Using nutrient-packed edamame is a great way to green up your hummus! This edamame hummus is creamy, bright and fresh and naturally vegan, gluten-free, and grain-free.
- 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)
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.
VARIATIONS: A pinch of wasabi powder is a nice touch if you have it on hand!
Add 1/4 cup or so of fresh cilantro (coriander) while blending.
Garnish with toasted sesame oil for a more east-meets-west type of flair.
OIL-FREE: Omit the oil, increase the tahini and water by 1 tablespoon each. (But I'm warning you, this particular hummus is much better with a little oil).
Looking for more hummus recipes? Allow me to tempt you with some others: