Edamame Hummus
Ingredients
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- 8 cups water – for boiling edamame
- 12 ounces frozen shelled edamame
- 1/2 cup tahini – stirred well
- 1/4 cup lemon juice – freshly squeezed
- 2 cloves garlic
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- 1/4 cup extra-virgin olive oil
- 1/2 cup ice water
- extra-virgin olive oil – for serving
- sesame seeds – for serving
Instructions
1. Bring the water to a rolling boil in a medium pot over high heat. Add the frozen shelled edamame and cook until tender and bright green, 4–5 minutes. Drain, rinse under cold water to cool, and drain very well.
2. In a food processor, combine the tahini, lemon juice, garlic, kosher salt, and ground cumin. Process until the tahini lightens in color and thickens, 45–60 seconds, scraping the bowl once.
3. Add the cooked edamame and process until finely ground and starting to gather, 1–2 minutes, scraping the bowl as needed.
4. With the machine running, stream in the extra-virgin olive oil until fully incorporated, about 30 seconds.
5. Drizzle in about half of the ice water and continue processing, adding more as needed, until the hummus is very smooth and spreadable, 2–4 minutes total; it should look glossy and feel silky with little to no grit when rubbed between fingers.
6. Transfer to a bowl, swirl the top, and finish with a drizzle of extra-virgin olive oil (for serving) and a sprinkle of sesame seeds (for serving). Serve at room temperature or chill up to 1 hour before serving.
Edamame hummus is a bright-green, creamy dip that blends the sweet, grassy notes of edamame with the nutty richness of tahini and the zing of fresh lemon. Its texture should be lush and spreadable, with enough body to scoop yet smooth enough to swipe across warm pita or crisp vegetables. The flavor profile is familiar to hummus lovers—garlic, lemon, and cumin—while the edamame brings a fresh, slightly sweet twist.
Although hummus originated in the Levant and is traditionally made from chickpeas, edamame hummus is a more recent, health-forward adaptation that gained popularity in North American cafes and cookbooks in the early 2000s. It borrows the foundational technique of whipping tahini with lemon and water to achieve a creamier emulsification, then swaps in soybeans for chickpeas. This hybrid has become a staple option alongside classic hummus, valued for its vivid color, protein content, and clean, contemporary flavor.