Save The day I discovered edamame hummus changed my snack game forever. I was staring at a bag of frozen edamame in my freezer, wondering why I always defaulted to boiling them with salt when something clicked. The vibrant green beans reminded me of chickpeas in shape, and suddenly I was pulling out my food processor with reckless abandon. The result was this impossibly creamy, verdant dip that had my friends questioning if I'd secretly been holding out on them all these years.
Last summer during an impromptu garden gathering, I set out a bowl of this vibrant green hummus alongside the usual suspects. My neighbor Tom, who proudly claims to hate anything healthy, quietly demolished half the bowl before asking what this delicious green stuff was. When I revealed it was edamame, he actually high-fived me for the deception and asked for the recipe. Sometimes the best culinary victories come from converting the skeptics.
Ingredients
- 2 cups shelled edamame: Fresh works beautifully, but Ive found frozen edamame actually blends into an even creamier texture since they retain more moisture.
- 1/3 cup tahini: Look for a smooth, runny tahini without bitter undertones - a good tahini shouldnt require stirring for hours before use.
- 1/4 cup freshly squeezed lemon juice: Roll your lemon on the counter with firm pressure before cutting to release more juice without needing to wrestle with it.
- 2-3 tbsp extra-virgin olive oil: Use the good stuff here - the grassy notes of quality olive oil elevate the fresh flavor profile dramatically.
- 2 cloves garlic: For a gentler garlic flavor, I sometimes blanch the cloves for 30 seconds first to take away that harsh bite.
- 1/2 tsp ground cumin: Toast it in a dry pan for 30 seconds first and your hummus will thank you with exponentially better flavor.
- 1/2 tsp sea salt: The mineral qualities of sea salt balance the natural sweetness of the edamame beautifully.
- 2-4 tbsp cold water: The secret to perfectly smooth hummus is adding this gradually while the processor runs.
Instructions
- Prepare the edamame:
- Bring a medium pot of water to a rolling boil, then add your shelled edamame and watch as they dance around in the bubbling water for 4-5 minutes until tender. Youll know theyre ready when they feel soft when pressed between your fingers.
- Create the base:
- Add your cooked edamame to your food processor along with tahini, lemon juice, olive oil, garlic, cumin and salt. Listen for that satisfying whirr as everything begins to transform.
- Perfect the texture:
- With the motor still running, slowly drizzle in cold water through the feed tube, watching as the mixture transforms from chunky to silky smooth. The transformation happens right before your eyes - magical kitchen chemistry at work.
- Taste and adjust:
- Dip in a clean spoon and sample your creation, considering whether it needs more brightness from lemon or depth from salt. Trust your palate here - youre the one who will be enjoying it.
- Serve with flair:
- Transfer your vibrant creation to a shallow bowl, creating a little well in the center with the back of your spoon. Drizzle with olive oil and sprinkle with sesame seeds and parsley for that professional touch that makes everyone think you spent hours in the kitchen.
Save My sister called me in tears last Thanksgiving after her traditional appetizer plan fell through at the last minute. In a panic, I talked her through this recipe while she frantically rummaged through her freezer and pantry. Twenty minutes later, she texted me a photo of the family hovering over a bowl of this vibrant green hummus, with her mother-in-law requesting the recipe. Sometimes kitchen emergencies lead to new traditions.
Storage and Make-Ahead
Unlike traditional chickpea hummus that can sometimes dry out, edamame hummus maintains its luscious texture beautifully in the fridge. Ive made this up to two days ahead for gatherings, and it tastes even better after the flavors have had time to mingle and get acquainted. Just give it a quick stir before serving and nobody will suspect it wasnt made minutes ago.
Serving Suggestions
While pita and vegetables are obvious companions, this vibrant spread deserves creative pairings. Ive slathered it on grilled flatbreads topped with roasted vegetables for quick weeknight dinners. My colleague swears by using it as a sandwich spread with turkey and sprouts, while my daughter prefers it as a colorful base under grilled shrimp for an impressive appetizer that takes minutes to assemble.
Flavor Variations
The beauty of this recipe is how well it adapts to whatever flavor profile youre craving. One night when I was feeling adventurous, I swapped the parsley for fresh mint and added a pinch of sumac, which transported the entire dish to a different continent. Another winning variation came from a happy accident when I absentmindedly added ginger instead of garlic, creating an Asian-inspired version that now makes regular appearances at my table.
- For heat seekers, add a small jalapeño with seeds removed to the food processor for a gentle kick that builds with each bite.
- Stirring in 1/4 cup crumbled feta just before serving creates a beautiful Mediterranean twist with pockets of salty goodness.
- For an umami explosion, try adding a teaspoon of white miso paste to the blend - its particularly magnificent paired with rice crackers.
Save This humble green dip has saved countless gatherings and weeknight dinner dilemmas in my home. I hope it brings the same vibrant joy to your table, whether as part of an elaborate spread or simply alongside a pile of carrots when hunger strikes.
Recipe Help
- → Can I use fresh edamame instead of frozen?
Yes, fresh edamame works perfectly. Simply steam or boil them for 4-5 minutes until tender, then proceed with blending as directed.
- → How do I make the hummus extra smooth?
Blend for at least 2-3 minutes, scraping down the sides frequently. Add cold water gradually while the processor runs to achieve a silky, creamy texture.
- → What can I substitute for tahini?
You can use cashew butter or sunflower seed butter for a nut-free alternative, though the flavor will differ from traditional tahini's nutty, sesame profile.
- → How long does edamame hummus stay fresh?
Store in an airtight container in the refrigerator for up to 4 days. Drizzle with olive oil before serving to refresh the texture.
- → Can I freeze this dip?
Yes, freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight and stir well before serving, adding a splash of water if needed.
- → What pairs well with edamame hummus?
Serve with pita chips, cucumber slices, bell pepper strips, carrot sticks, or use as a spread in wraps and sandwiches for added protein and flavor.