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This edamame hummus is a bright green twist on the classic, and it comes together in just fifteen minutes. It is silky, garlicky, a little nutty from the tahini, and packed with more protein than the chickpea version. One whirl in the food processor and you have a dip everyone crowds around.
I started making it when I wanted something a bit fresher and greener than regular hummus, and it quickly became my go-to for parties and easy lunches. The colour alone gets people reaching for a cracker, and the flavour keeps them coming back.
Quick Breakdown
Why You’ll Love This Edamame Hummus
- Higher in protein. Edamame brings more protein to the bowl than chickpeas, so this dip actually keeps you full.
- Ready in 15 minutes. Everything goes in the food processor. No overnight soaking, no fuss.
- Bright and fresh. That vivid green colour and lemony, garlicky flavour feel lighter than classic hummus.
- Naturally plant based. A wholesome dip that happens to be vegan and gluten free.
Ingredient Notes
- Shelled edamame. The star of the show. Cook it first if using frozen, then drain it well. For more on these little soybeans, here is a quick read on edamame.
- Tahini. Sesame paste gives the dip its rich, nutty depth. It is what makes hummus taste like hummus.
- Lemon juice and garlic. Fresh lemon brightens everything, and one small clove of garlic adds a gentle kick.
- Olive oil. Blended in for silkiness and drizzled on top for serving.
- Cumin and salt. A little warmth and seasoning to round out the flavour.
Is Edamame Hummus Higher in Protein?
Yes, and that is a big part of the appeal. Edamame naturally contains more protein than chickpeas, so swapping it in gives you a dip with a real nutritional edge. It is a lovely way to sneak a little more plant protein into snack time without anyone noticing they are eating something wholesome.
Paired with the tahini and olive oil, you get healthy fats too, which makes this dip genuinely satisfying rather than something you graze on and forget.
How To Make Edamame Hummus
1. Blend the base. First, add the cooked edamame, tahini, lemon juice, garlic, olive oil, salt, and cumin to a food processor. Blend for a minute or two until mostly smooth.
2. Loosen with water. Next, add the cold water one tablespoon at a time, blending between each addition, until the dip turns creamy and smooth. Scrape down the sides as you go.
3. Taste and adjust. Then have a taste and tweak the salt or lemon to your liking. A little more lemon brightens it, a pinch more salt lifts the flavour.
4. Serve. Finally, spoon it into a bowl, make a swirl on top, drizzle with olive oil, and serve with your favourite dippers.
Tips for the Creamiest Dip
- Drain the edamame well. Excess water makes the dip thin, so pat it dry after cooking frozen beans.
- Add water slowly. A tablespoon at a time lets you hit that perfect creamy texture without going too runny.
- Blend longer than you think. A full couple of minutes is what turns it from grainy to silky.
- Use cold water. It helps whip the dip lighter and smoother as it blends.
Storage
- Fridge. Store in an airtight container for up to 5 days.
- Stir before serving. If a little liquid separates on top, just give it a quick stir.
- Not for freezing. The texture turns grainy once thawed, so this one is best made fresh.
Variations and Substitutions
- No tahini. Leave it out for a lighter dip; the flavour will be a touch less rich but still lovely.
- Extra herby. Blend in a handful of fresh basil, coriander, or mint for a green-on-green twist.
- A little heat. Add a pinch of chilli flakes or a spoon of harissa.
- Spread it. Slather it on toast or warm dinner rolls instead of butter.
What To Serve With Edamame Hummus
This dip loves a crunchy dipper, so set it out with cucumber rounds, carrot sticks, crackers, or warm pita. It is right at home on a party spread next to a bowl of classic potato salad and some creamy coleslaw. It also makes a brilliant sandwich spread or grain-bowl base for easy weekday lunches.
Frequently Asked Questions
Ingredients and Swaps
Can I use frozen edamame?
Yes, frozen shelled edamame is perfect. Cook it according to the package, then drain it thoroughly before blending so the dip does not turn watery.
Can I make it without tahini?
You can. The flavour will be slightly different and a little less rich, but it still makes a fresh, tasty dip. Add an extra splash of olive oil to bring back some silkiness.
Nutrition and Storage
Is this higher in protein than regular hummus?
Yes. Edamame contains more protein than chickpeas, so this version gives you a genuine protein boost over classic chickpea hummus.
How long does it keep?
Store it in an airtight container in the fridge for up to 5 days. Give it a stir before serving if any liquid separates on top. It is not suitable for freezing.
Ingredients
- 2 cups shelled edamame cooked, 300 g
- 1/4 cup tahini 60 g
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- 2 tablespoons olive oil plus more to serve
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 3-5 tablespoons cold water as needed
Instructions
- If using frozen edamame, cook according to the package instructions and drain well.
- Add the edamame, tahini, lemon juice, garlic, olive oil, salt, and cumin to a food processor. Blend for 1 to 2 minutes until mostly smooth.
- Add the cold water 1 tablespoon at a time, blending between additions, until the mixture is creamy and smooth. Scrape down the sides as needed.
- Taste and adjust the salt or lemon juice if needed.
- Spoon into a bowl, drizzle with olive oil, and serve.
