Edamame Hummus

Green hummus topped with whole edamame beans, served in a white bowl.

A creamy, high-protein dip made with edamame, tahini and lemon — an easy twist on classic hummus that comes together in minutes.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 199kcal

Ingredients

2 cups shelled edamame cooked
¼ cup tahini
2 tablespoons fresh lemon juice
1 small garlic clove
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground cumin
3 to 5 tablespoons cold water

Instructions

If using frozen edamame, cook first according to package instructions and drain well.
2 cups shelled edamame
Add edamame, tahini, lemon juice, garlic, olive oil, salt and cumin to a food processor.
¼ cup tahini, 2 tablespoons fresh lemon juice, 1 small garlic clove, 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon ground cumin
Blend for 1 to 2 minutes until mostly smooth.
Add cold water 1 tablespoon at a time, blending between additions, until the mixture becomes creamy and smooth.
3 to 5 tablespoons cold water
Scrape down the sides as needed and blend again until fully combined.
Taste and adjust salt or lemon juice if needed.
½ teaspoon salt, 2 tablespoons fresh lemon juice
Spoon into a bowl, drizzle with olive oil and serve.
2 tablespoons olive oil

Notes

This recipe is not suitable for freezing and is best enjoyed when freshly made. Store in an airtight container in the refrigerator for up to 5 days. Stir before serving if separation occurs.

Nutrition

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