edamame hummus

Cilantro and cumin pair beautifully with whipped lemon juice, tahini and edamame beans to create this creamy and light Oil-Free Edamame Hummus.

Oil-Free Edamame Hummus

tahini

lemon juice

edamame beans, cooked

cilantro

garlic,

salt

cumin

cayenne

(1/2 cup)

Add the tahini and lemon juice to a...

Add the tahini and lemon juice to a high speed blender or the bowl of a food processor and process for about 30 seconds until whipped together. Scrape down the side of your blender or food processor if necessary.

Add in the beans, cilantro, garlic, spices and...

Add in the beans, cilantro, garlic, spices and 1/4 cups water and process until combined.

Add in the remaining 1/4 cup of water...

Add in the remaining 1/4 cup of water and continue blending/processing until smooth and creamy.

Store in an airtight container in the fridge...

Store in an airtight container in the fridge for up to a week.

Edamame hummus is a fun and delicious alternative to traditional hummus. It's made in just 10 minutes and is sure to become a household staple recipe!
If you love this recipe as much as we do, let us know with a 5-star review in the comments!

Edamame Hummus

¼ cups shelled edamame (thawed if frozen)

lemon juice (from 1 lemon)

olive oil

salt (more,

garlic cloves

water

Optional toppings: sesame seeds, cilantro, extra edamame beans, and/or olive oil

Add the edamame, tahini, lemon juice, olive oil, salt, and garlic to your food processor and blend on high for 1 minute. 

Add the water, 1 tablespoon at a time, and continue to blend until the hummus is smooth and creamy. 

Transfer the edamame hummus to a serving bowl and garnish with any or all of the optional toppings.

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.

tbsp tahini

garlic (chopped)

edamame (green soybeans) ((12 oz.) thawed if frozen)

tsp cumin

tsp ground paprika

salt ((or

edamame, olive oil,

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.

This edamame hummus is our new favorite dip for crackers, pita chips, and sliced veggies. It’s an alternative to traditional chickpea-based hummus, though it’s just as easy to make. This recipe is vegan, gluten-free, healthy, and just plain delicious.

frozen shelled edamame ((green soy beans, about 1 1/2 cups))

lemon

flat-leaf parsley

garlic ((smashed))

coriander

extra virgin olive oil ((plus more for topping))

Bring a small pot of water to a boil. Add the edamame, and simmer for 5 minutes. Drain and allow to cool a bit.

To the bowl of a food processor, add the warm edamame, tahini, water, lemon zest and juice, parsley, garlic, salt, cumin, and coriander. Run the food processor, and pulse until relatively smooth, scraping down the sides of the bowl with a spatula. Then turn on the food processor again, and slowly pour in the olive oil. At this point, if you’d like smoother, looser hummus, you can add a little oil or water.

Top 5 edamame hummus recipes from across the web

The most viewed edamame hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Oil-Free Edamame Hummus

Edamame Hummus

Edamame Hummus

Edamame Hummus

Edamame Hummus

Top 5 edamame hummus recipes from across the web

The most viewed edamame hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oil-Free Edamame Hummus

Edamame Hummus

Edamame Hummus

Edamame Hummus

Edamame Hummus

The most viewed edamame hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine