Quick edamame hummus with tahini, lemon and garlic-creamy, high-protein dip ready in 15 minutes.
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If you love traditional hummus but fancy something a bit fresher and brighter, this edamame hummus is about to become your new favourite way to snack. It's creamy, vibrant green, naturally vegan, and comes together in a couple of minutes in the bowl of a food processor.
Edamame (young soybeans, also called immature soybeans) makes an amazing base for hummus recipes because it blends into a smooth, creamy consistency and brings a naturally mild, slightly sweet flavour. If it's your first time making it, don't worry-this is genuinely simple, and you'll find everything at the grocery store (look in the frozen section for frozen edamame / edamame beans).
Ingredients you'll need
This recipe swaps garbanzo beans (chickpeas) for edamame pods/beans, but keeps the classic hummus feel with sesame paste (tahini), lemon juice, garlic, and tablespoons of the olive oil. The result is a creamy texture with a fresh flavor that's fantastic with pita bread, pita chips, or fresh vegetables.
A few quick ingredient notes:
- Edamame: Shelled edamame is easiest (frozen edamame is perfect). If you buy edamame pods, you'll need to pop out the beans first.
- Tahini: This sesame paste adds richness and that "classic hummus" vibe (it's basically ground sesame seeds).
- Lemon: Lemon juice brightens everything up; if you like, add a pinch of lemon zest when serving for extra zing.
- Water: Cold water helps you reach your desired consistency without making it oily or heavy.
You will need:
- shelled edamame, cooked
- tahini
- fresh lemon juice
- garlic
- olive oil
- salt
- ground cumin
- cold water
For exact quantities see the recipe below.
Instructions
If using frozen edamame, cook according to package instructions and drain well. Add edamame, tahini, lemon juice, garlic, olive oil, salt, and cumin to a food processor.
Blend for 1-2 minutes until mostly smooth.
Add cold water 1 tablespoon (15 ml) at a time, blending between additions, until the mixture becomes creamy and smooth. Scrape down the sides as needed and blend again until fully combined. Taste and adjust salt or lemon juice if needed.
Spoon into a bowl, drizzle with olive oil, and serve.
📖 Recipe
Quick And Easy Edamame Hummus Recipe
- Total Time: 15 minutes
- Yield: 1.5 cups 1x
- Diet: Vegan
Description
Quick edamame hummus with tahini, lemon and garlic-creamy, high-protein dip ready in 15 minutes.
Ingredients
2 cups shelled edamame, cooked (300 g)
¼ cup tahini (60 g)
2 tablespoons fresh lemon juice (30 ml)
1 small garlic clove (5 g)
2 tablespoons olive oil (30 ml)
½ teaspoon salt (3 g)
¼ teaspoon ground cumin (1 g)
3 to 5 tablespoons cold water (45-75 ml)
Instructions
- If using frozen edamame, cook according to package instructions and drain well.
- Add edamame, tahini, lemon juice, garlic, olive oil, salt, and cumin to a food processor.
- Blend for 1-2 minutes until mostly smooth.
- Add cold water 1 tablespoon (15 ml) at a time, blending between additions, until the mixture becomes creamy and smooth.
- Scrape down the sides as needed and blend again until fully combined.
- Taste and adjust salt or lemon juice if needed.
- Spoon into a bowl, drizzle with olive oil, and serve.
Variations and substitutions
Want to tweak your edamame hummus recipe without changing the basic method?
- More "Japanese restaurant" style: Add ½-1 teaspoon soy sauce and finish with sesame seeds. (Start small-soy sauce adds salt quickly.)
- Herby green hue- add herbs (coriander/cilantro, parsley, basil).
- Garlic hummus vibes: Add a pinch of garlic powder if you love a stronger garlic hit.
- No tahini: You can replace tahini with a small spoon of peanut butter, or even a touch of vegan sour cream for a tangy, creamy texture. It won't taste like classic hummus, but it's still delicious.
- Thicker or thinner: Add less water for a thicker sandwich spread, more water for a drizzle-able salad dressing.
Serving suggestions
This is my favourite dipping snack when I want something quick but satisfying:
- Scoop with pita chips or warm pita bread
- Serve with fresh vegetables (cucumber, peppers, carrots)
- Spread on crusty bread like you would the place of mayonnaise
- Use in wraps or as a sandwich spread
- Thin it slightly with water and lemon juice to make a punchy salad dressing
Storage tips
- Store in an airtight container in the refrigerator for up to 5 days
- Stir before serving if separation occurs
- Not suitable for freezing
FAQ's
Can I use frozen edamame?
Yes-cook it first, then drain thoroughly before blending.
Is this higher in protein than regular hummus?
Yes. Edamame (young soybeans) tends to be higher in protein than chickpea hummus and this makes such a great healthy snack.
Can I make it without tahini?
Yes, but it'll be less rich. Try a small spoon of peanut butter or vegan sour cream to bring back some creaminess.
Why is my hummus a bit grainy?
Blend longer and add cold water.
Make sure your edamame is well-cooked and drained-undercooked beans can stay a little chunky.
Can I make it taste more like Trader Joe-style edamame hummus?
Yes. Blend it extra smooth, add the water slowly to get a creamy consistency, and finish with a tiny splash of soy sauce plus a sprinkle of sesame seeds on top.
This edamame hummus is proof you don't need the longest time in the kitchen to get a seriously good dip-just a few favourite ingredients, a food processor, and 15 minutes. If you try the full recipe, I'd love to hear how you served it (and whether you went classic, herby, or soy-sesame) - pop a note in the comments section.
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You might also like these other vegan dips and sauces...
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Chia Blackberry Jam Recipe (Vegan Blackberry Jam)
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Vegan Homemade Roasted Red Pepper and Paprika Hummus
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Homemade Vegan Broccoli Pesto Recipe With Cashews
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