Edamame Hummus

Edamame hummus is a dip with just a handful of simple ingredients, but it’s loaded with bright flavors.

It wasn’t so long ago that edamame, young, green soybeans (either still-in-the-pod or shelled) were exotic. Now they’re everywhere. And, soybeans make wonderful dips. Edamame are inexpensive, easy to cook, and packed with good plant-based protein and fiber.

Inspired by Chef Edward Lee (I add more lemon, less garlic). Totally delicious and a quick recipe to make.

Edamame Hummus

A fresh take on hummus using edamame instead of chickpeas.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Author Tania Van Pelt


  • 2 tablespoons olive oil
  • 2 small shallots finely diced
  • 2 garlic cloves smashed and finely chopped
  • 4 cups shelled edamame
  • 1 cup water
  • ½ cup tahini
  • ¾ cup fresh lemon juice about 3 large lemons
  • 1 tablespoon tamari or soy sauce
  • teaspoons ground cumin
  • Sea salt to taste


  1. If using frozen edamame, defrost.
  2. In a large saucepan, heat the olive oil over medium heat. Add the shallot and garlic and sauté, stirring, for 2 minutes or until soft. Add the edamame and cook, stirring, for 2 minutes. Add the water and a small pinch of salt, stir and bring to a simmer. Simmer gently for 6 minutes.
  3. Transfer the contents of the pan to a food processor, add the lemon juice, tahini, tamari, cumin, and process until you have a thick, crumbly puree. Season to taste with salt.
  4. Drizzle with olive oil, a little flaky sea salt. Serve immediately, warm, or at room temperature with carrots, celery, whichever fresh vegetables you prefer.

Recipe Notes

Adapted from Edward Lee