Edamame Hummus

5 from 8 votes

This edamame hummus is our new favorite dip for crackers, pita chips, and sliced veggies. It’s an alternative to traditional chickpea-based hummus, though it’s just as easy to make. This recipe is vegan, gluten-free, healthy, and just plain delicious.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer

Cuisine: World

Servings:

Calories: 193kcal

Author: Sarah

Ingredients

8 ounces frozen shelled edamame (green soy beans, about 1 1/2 cups)
1/4 cup tahini
1/4 cup water
1 lemon (zested and juiced)
2 tablespoons roughly chopped fresh flat-leaf parsley
1-2 cloves garlic (smashed)
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 cup extra virgin olive oil (plus more for topping)

US Customary - Metric

Instructions

Bring a small pot of water to a boil. Add the edamame, and simmer for 5 minutes. Drain and allow to cool a bit.
To the bowl of a food processor, add the warm edamame, tahini, water, lemon zest and juice, parsley, garlic, salt, cumin, and coriander. Run the food processor, and pulse until relatively smooth, scraping down the sides of the bowl with a spatula. Then turn on the food processor again, and slowly pour in the olive oil. At this point, if you’d like smoother, looser hummus, you can add a little oil or water.
Transfer to a bowl, drizzle with oil (and chopped parsley if desired), and serve with crackers, pita chips, and/or crudité!

Nutrition

Edamame Hummus by The Woks of Life. 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