Save I discovered edamame hummus by accident on a quiet Tuesday afternoon when I had a friend dropping by and nothing in my pantry but a bag of frozen edamame and some tahini. There was no recipe, just a hunch that these two things might taste brilliant together. When I blended them up with lemon and garlic, the color was so vivid and green I knew I'd stumbled onto something special. That first bite—creamy, bright, unexpectedly familiar yet totally new—changed how I think about hummus forever.
The real magic happened when I brought a batch to a potluck and watched someone take a cautious spoonful, then immediately go back for more with such an honest, surprised expression that I had to laugh. My cousin asked if I could make it every time she visited, which is the highest compliment any dip can receive.
Ingredients
- Edamame: Two cups shelled and steamed—the star ingredient that gives this its vibrant color and creamy texture without any dairy.
- Tahini: One-third cup of this sesame paste is what makes everything silky and rich, giving it that authentic hummus depth.
- Lemon juice: Fresh squeezed from about one large lemon; this brightness is non-negotiable and cuts through the richness.
- Extra-virgin olive oil: Use the good stuff here—two to three tablespoons plus more for drizzling—it's not hidden in the background.
- Garlic: Just two cloves, peeled and ready; any more and you'll overpower that delicate edamame flavor.
- Ground cumin: Half a teaspoon adds warmth and a subtle earthiness that makes people wonder what the secret ingredient is.
- Sea salt: Half a teaspoon to start, though you'll likely adjust it once you taste.
- Cold water: Keep two to four tablespoons on hand to adjust the consistency—this is your control knob for texture.
Instructions
- Boil the edamame:
- Bring a medium pot of water to a rolling boil, add the edamame, and cook for four to five minutes if frozen, until they're just tender and bright green. Drain and rinse under cold water right away so they stop cooking and stay vibrant.
- Blend into smoothness:
- Combine the cooled edamame, tahini, fresh lemon juice, olive oil, garlic, cumin, and salt in a food processor and blend until completely smooth, scraping down the sides whenever the mix climbs up the walls. This takes patience—don't rush it, because the texture is everything.
- Add water for creaminess:
- With the motor still running, drizzle in cold water one tablespoon at a time, pausing between additions to feel how the consistency is changing. Stop when it reaches that perfect dip thickness—thinner than a paste, thicker than a soup.
- Taste and adjust:
- Give it an honest taste and decide if it needs more lemon brightness or salt depth. This is your moment to make it exactly as you like it.
- Transfer and garnish:
- Spoon the hummus into a serving bowl and, if you're feeling fancy, drizzle with a little more olive oil and scatter toasted sesame seeds and fresh parsley on top. The garnish isn't just decoration—it adds a little crunch and visual drama.
Save This dip became the thing people request when they know I'm coming to dinner, which is funny because it started as a happy accident. Now it's the reason I always keep frozen edamame on hand.
Flavor Variations That Work
Once you've made this once, you'll want to play with it. A quarter teaspoon of smoked paprika turns it earthier and slightly deeper in color, while just a pinch of cayenne adds a whisper of heat that sneaks up on you. Some days I swap the parsley for cilantro and suddenly it feels like a completely different recipe, which is the joy of knowing the base.
Serving Ideas and Pairings
Crispy pita chips are the obvious choice, but raw vegetables—especially snap peas, cucumber rounds, and bell pepper strips—are where this hummus really shines because they let the brightness come through. I've also spread it on sandwiches and toast, which is when you realize how versatile a good dip can actually be.
Keeping It Fresh and Storage
Keep it in an airtight container in the refrigerator and it'll stay fresh and delicious for up to four days, though it rarely lasts that long in my house. The color stays vibrant, and the flavors actually deepen slightly after a day or two.
- Make sure the container is truly airtight to prevent it from absorbing fridge smells and drying out.
- If it tightens up a bit after sitting, loosen it with another drizzle of olive oil and a stir.
- You can freeze it in portions for up to three months, though the texture will be slightly less silky when thawed.
Save This is the kind of recipe that asks you to taste as you go and trust your own instincts. Make it your way, and it becomes something you'll want to keep making.
Recipe Questions & Answers
- → Can I use frozen edamame for this dip?
Yes, frozen shelled edamame works perfectly—just cook it according to the instructions before blending.
- → How can I adjust the dip’s consistency?
Add cold water gradually while blending until you reach your preferred creamy texture.
- → What are good serving suggestions for this dip?
It pairs well with pita chips, raw vegetables, or as a spread on sandwiches and wraps.
- → Can I substitute parsley with another herb?
Yes, fresh cilantro works well as an alternative garnish for a different flavor profile.
- → How long can I store the dip?
Store in an airtight container in the refrigerator for up to four days for best freshness.