This Edamame Hummus is made with cooked shelled soybeans, fresh lemon juice, cucumber, tahini, and olive oil. It’s light and refreshing and can be served as a dip or as an addition to a sandwich.
Making Edamame Hummus is as simple as boiling some edamame and then blending them up in a food processor along with all of the other ingredients and seasonings. It takes just 10 minutes to prepare this healthy snack.
I first discovered Edamame Hummus at Trader Joes. It is one of those things that I buy every time I am at that grocery store. The problem is that I don’t live near Trader Joes, which is why I needed to learn how to make Edamame Hummus at home. This hummus tastes really similar to TJ’s version that I love.
The secret ingredient in this recipe is a bit of cucumber. It gives the hummus a light refreshing flavor, plus the liquid content of the cucumber helps the hummus to churn in your food processor.
The texture of this hummus isn’t quite as smooth as traditional hummus made with garbanzo beans. The edamame break down into very small pieces, it isn’t an unpleasant texture, but it is a little different from hummus recipes that I have prepared in the past.
Edamame is the main ingredient in this recipe, and it is easier to find than I anticipated. Most grocery stores sell shelled edamame, just look for it in the frozen vegetable section. The package might say shelled soybeans instead of edamame but it’s the same thing.
Another essential ingredient that you might not have at home is tahini. Most groceries stores have it, but it can be hard to locate. Look in the international foods section, that is usually where I find it.
I like to serve this hummus with some toasted pita and slices of cucumber.
Want to try some more hummus recipes? Here are a few favorites:
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How to make Edamame Hummus:
- 2 cups Shelled Edamame
- 1/3 cup Fresh Lemon Juice
- 1/2 cup Chopped Cucumber
- 1/4 cup Tahini
- 3 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Lemon Zest
- 1/4 teaspoon Cumin
- 1/4 teaspoon Garlic Powder
- a dash of Paprika
- about 1/4 cup Water
Bring about 4 cups of salted water to a simmer. Add the edamame (it is ok if they are frozen) and cook for 3-5 minutes until very soft. Then drain and rinse with cold water. You want to rinse with cold water until the edamame are cool, this way the hummus is ready to eat right away. If you don't chill the edamame, you will end up with hot hummus that needs to cool in the fridge before you eat it.
Start by pulsing the edamame in the food processor to break them down. Then add in the lemon juice, cucumber, tahini, olive oil, salt, lemon zest, cumin, garlic powder, and paprika all at once and mix on high for about 30 seconds to blend everything together. Add water as necessary to get the edamame hummus to churn in the food processor, the the hummus churn in the food processor for 30 seconds..
Taste and add more salt if needed. Either serve right away or store in your fridge for later.