Edamame Hummus

I have a love for fancy hummus recipes, like my avocado hummus or cauliflower hummus, the possibilities are endless.

But in a world where we all look for more complete proteins on our plate, then edamame hummus comes in very handy.

What Is Edamame Hummus?

Edamame hummus is a creamy dip that uses all the same basic ingredients as classic hummus, but instead of using chickpeas, it’s made from edamame.

Edamame, also called soybeans or soy beans are the seeds that are used to make soy milk and many other soya products.

The food purists will say that this is not traditional hummus, and they’d be right.

But call it as you like, edamame dip or hummus, this is honestly so good and so hard to tell that this recipe is chickpea-free!

I am sure nobody will complain about its name once they’ve tried it.

How To Make Edamame Hummus

It’s super simple to whip up this creamy, garlicky, high-protein edamame hummus recipe.

Ingredients

All you need to make a smooth, creamy hummus is a food processor or Vitamix blender and the ingredients below:

• Shelled Edamame – I buy frozen shelled edamame. They look like vibrant-green beans. Thaw them at room temperature in a bowl for a few hours but don’t cook them.
• Tahini – Feel free to use unhulled tahini or hulled tahini for less bitterness in the hummus.
• Extra-Virgin Olive Oil
• Garlic Cloves
• Salt and Pepper
• Freshly Squeezed Lemon Juice
• Cilantro – or Parsley, but I love cilantro with edamame.
• Ground Cumin
• Iced Water – to thin out the dip

Preparation

Remove the frozen edamame from their bag, place them in a bowl, and cover them with cold water to accelerate the thawing process.

Set the bowl aside for a few hours at room temperature. When the edamame beans are defrosted, drain them and set them aside.

Before staring, prepare a bowl with cold water and a few ice cubes. This is your iced water and you may use some at the end of the recipe, to thin out the hummus.

In a food processor or Vitamix blender, add the tahini, lemon juice, and garlic. Blend on low speed – speed 3 of a Vitamix – for about 30 seconds until creamy and smooth.

Next, add the remaining ingredients: edamame beans, cilantro, salt, pepper, and cumin.

Process on low speed again for 1 or 2 minutes. Stop the blender often to scrape down the sides of the bowl with a silicone spatula and bring the mixture back to the blade.

If using a blender, use the tamper attachment to push the food to the blade.

Add the iced water gradually to thin out the hummus. Remember that edamame hummus is also a bit grainy and not as smooth as my avocado hummus recipe.

Finally, serve the homemade hummus in a shallow bowl with a drizzle of olive oil, sesame seeds, and a pinch of chili pepper on top.

Storage Instructions

This edamame dip can be stored for up to 4 days in a sealed container in the fridge.

You can’t freeze edamame hummus, because it’s a raw dip made from frozen edamame.

The USDA advises against freezing already defrosted food as it can promote bacteria growth in your food.

Serving

This dip is a high-protein healthy snack or appetizer perfect for dipping raw veggies like:

• Celery
• Cucumber
• Radish
• Carrots

You can also use this as a high-protein spread into sandwiches or wraps for a tasty vegetarian lunch.

You can also serve it with:

• Crackers
• Corn Chips
• Grissini