Edamame Hummus

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Great substitute for chickpea hummus. Great dip for raw veggies!!

Preparation time: 30
Cooking time:

Difficulty: Easy - for beginners


• 2 cups frozen shelled edamame (unripe green soybeans)
• 1 clove garlic, chopped
• ½ teaspoon sea salt or 1-2 tablespoon Braggs Liquid Aminos
• ¾ teaspoon dried cumin
• ¼ teaspoon paprika
• ¼ teaspoon dried coriander, optional
• Cayenne to taste **The flavor of hummus deepens over time so use caution when adding to much cayenne even if it taste bland at first
• 3 tablespoons lemon juice
• ⅓ cup extra-virgin olive oil
• 3 tablespoons water
• Up to 1 additional tablespoon water (if thinner consistency is desired)


1. Thaw edamame under cold running water for 1 minute. Drain and blot dry with a towel.
2. In a food processor or blender, coarsely puree all ingredients except olive oil. Slowly add olive oil; continue to process until almost smooth. (with slight chunks remaining) If a thinner consistency is desired, blend in up to an additional tablespoon of water. Taste, adjust seasonings as desired (just be careful with the cayenne). Cover and refrigerate until serving.


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