Save to Pinterest The first batch of edamame hummus I made was a happy accident during a summer farmers market haul. I'd bought too many edamame pods and needed a creative solution before they languished in the fridge. The vibrant green color caught everyone's attention at our backyard gathering, but it was the creamy texture and bright flavor that turned this experiment into a staple. Something about the earthy beans paired with tahini just works brilliantly.
Last spring, I brought this to my sister's housewarming and placed it alongside traditional appetizers. My nephew, who typically avoids anything green, kept coming back for more, dipping carrots and cucumber slices with increasing enthusiasm. By evening's end, he was asking if I could teach his mom how to make the "green dip" for his school lunches.
Ingredients
- 2 cups shelled edamame: Fresh or frozen both work wonderfully, but I find frozen actually maintains a brighter color and saves precious prep time.
- 1/3 cup tahini: Look for tahini that's well-stirred and smooth, as the separation can affect your final texture.
- 1/4 cup fresh lemon juice: This brightness cuts through the richness of the tahini and really wakes up all the flavors.
- 2-3 tablespoons olive oil: Use your best extra virgin olive oil here, as the flavor will definitely shine through.
- 2 garlic cloves: I learned that adding the garlic to the processor first helps distribute its flavor more evenly throughout the hummus.
- 1/2 teaspoon cumin: Toasting the cumin briefly in a dry pan before adding intensifies its warm, earthy notes.
- 1/2 teaspoon sea salt: Start with this amount but always taste and adjust before serving.
- 2-4 tablespoons cold water: The secret to silky smooth hummus is adding just enough water while processing.
Instructions
- Prepare the edamame:
- Bring a pot of water to a rolling boil and add your edamame, cooking for about 4-5 minutes until they become tender. You'll know they're ready when you can easily squish one between your fingers.
- Build your flavor base:
- Add the cooled edamame to your food processor along with the tahini, lemon juice, olive oil, garlic, cumin, and salt. The order actually doesn't matter much here, but I find starting with the beans helps everything blend more efficiently.
- Achieve perfect creaminess:
- With the motor running, drizzle cold water through the feed tube one tablespoon at a time. You'll see the texture transform before your eyes from chunky to silky smooth.
- Taste and adjust:
- Pause to taste and consider what your hummus might need. Sometimes an extra squeeze of lemon brightens everything, or perhaps another pinch of salt will make the flavors pop.
- Serve with style:
- Transfer your creation to a shallow bowl, creating a little swirl on top with the back of a spoon. This little valley is perfect for catching a generous drizzle of olive oil and a sprinkle of sesame seeds or herbs.
Save to Pinterest One evening during the pandemic, when comfort was in short supply, I found myself making this edamame hummus while on a video call with friends. As we all prepared the same recipe from our separate kitchens, laughing at our various culinary mishaps, this simple green dip became a bridge connecting us during isolation. Now whenever I make it, I think of that shared moment of creativity amid uncertainty.
Storage Secrets
I discovered that storing this hummus with a thin layer of olive oil on top creates a seal that keeps it fresh for the full four days. The first time I tried this technique, I was amazed at how the vibrant color stayed true without that dull oxidation that sometimes happens with avocado-based dips.
Serving Suggestions
While pita chips are the classic pairing, I've found that sugar snap peas make a particularly satisfying dipper since they echo the sweet notes in the edamame. The double-pea effect creates a garden-fresh experience that's especially wonderful in spring and summer when everything feels light and bright.
Creative Variations
After making this hummus dozens of times, I've experimented with several adaptations that keep it exciting. Adding a handful of fresh herbs like basil or mint transforms the flavor profile completely, creating something that feels entirely new yet familiar.
- Spike it with sriracha or harissa paste for a spicy kick that pairs beautifully with cucumber rounds.
- Blend in a quarter cup of roasted red pepper for a sweet, smoky variation that looks gorgeous on the plate.
- For a protein boost, add a scoop of hemp seeds to the processor for extra nutrition without changing the flavor.
Save to Pinterest This edamame hummus has become more than just a recipe in my collection—it's a reminder that sometimes the best culinary discoveries come from simple necessity and a willingness to play with tradition. I hope it brings as much joy to your table as it has to mine.
Recipe Q&A
- → Can I use frozen edamame for this?
Yes, frozen edamame works perfectly and actually saves time. Simply boil for 4-5 minutes until tender, then drain and cool before blending. Fresh edamame can also be used with similar cooking time.
- → How do I get the perfect creamy consistency?
Blend the edamame, tahini, and other ingredients thoroughly, then gradually add cold water one tablespoon at a time while the food processor runs. Stop when you reach your desired consistency—it should be smooth and spreadable.
- → What can I serve this with?
This dip pairs wonderfully with pita chips, raw vegetables like carrots and cucumber, bell pepper strips, or crackers. It also works as a delicious sandwich spread or wrap filling.
- → How long does it keep?
Store in an airtight container in the refrigerator for up to 4 days. The flavors often deepen after a day, making it an excellent make-ahead option for gatherings.
- → How can I customize the flavor?
Add smoked paprika or cayenne for warmth, swap parsley for fresh cilantro, or adjust lemon juice and salt to taste. You can also experiment with additional garlic or a splash of tahini for deeper nuttiness.
- → Is this suitable for people with allergies?
This dip is naturally vegan, gluten-free, and dairy-free. However, it contains sesame from the tahini. Always check packaged ingredients for potential cross-contamination if you have severe allergies.