Edamame Hummus
Prep time
Cook time
Total time
This light and healthy edamame hummus can be whipped up in 10 minutes or less and is packed with flavor.
Recipe type: Dip, Appetizer
Serves: 3 cups
  • 2 cups low sodium chickpeas/garbanzo beans
  • 2 cups cooked edamame beans (I use frozen)
  • 2 cloves garlic
  • 3 T tahini
  • 2 T lemon juice, freshly squeezed
  • ½ cup water, divided
  • 1 tsp salt
  • 2 T olive oil, plus more for garnish
  1. Start by boiling the frozen edamame beans according to the package instructions (For me, it was 5 minutes). Drain and rinse with cold water. Let sit until completely cool to the touch.
  2. In the bowl of a food processor, pulse together the tahini and garlic. Then add the lemon juice, edamame, and half of the water (about 4 T). Puree until smooth; about 2 minutes.
  3. Drain the chickpeas and rinse twice with water. Then add to the bowl of the food processor along with the salt and remaining water. Puree until smooth; about 3-5 minutes.
  4. When you have reached your desired consistency, add the olive oil and puree until just incorporated. (Olive oil becomes bitter if pureed for too long). Serve immediately or refrigerate for up to 1 week.
Recipe by A Sue Chef at http://www.asuechef.com/edamame-hummus/