Edamame Hummus

A creamy and fresh — and vegan — take on hummus made with fresh soybeans or edamame.

I am in India for the next three weeks, but before saying goodbye I wanted to leave you with one of my most favorite and versatile dishes: my three-soy hummus.
I must admit I jumped the gun on this one when I posted my edamame pesto recipe. That recipe was actually inspired by this three-soy hummus which is a very easy, very delicious and very, very nutritious dish. It acts great as a spread for wraps or as an appetizer with whole-wheat pita or crackers, but I usually pick up a spoon and eat it like ice-cream. Yes, it’s that good.

I would normally use soft tofu for the hummus, but I happened to only have some silken firm tofu in my refrigerator which has been depleted quite a bit because of the upcoming travel. The firm tofu worked very well and gave the hummus an interesting texture while not really taking away from that creamy mouth-feel.

I call this a three-soy hummus because of the three different soy products I use in it: edamame or soybeans, tofu, and mild miso. Miso is a paste made with fermented soybeans and is rich in enzymes that aid digestion. It is salty, so go slow on the salt in the hummus. I usually don’t add any at all. Also, vegans and vegetarians might want to get a good look at the label when you buy miso, because some brands do use non-vegetarian ingredients.

I hope you enjoy this very special recipe.

Looking for more vegan hummus recipes?

Beet Burger with Chipotle Cashew Hummus

Eggplant Hummus with Za’atar

Quinoa Crepes with Cilantro Hummus

Edamame Hummus Recipe:

Print Recipe

5 from 1 vote

Edamame Hummus

Creamy, smooth edamame hummus made with the green, fresh soybeans

Prep Time10 mins

Total Time10 mins

Course: Side

Cuisine: Middle Eastern, Vegan

Servings: 12

Calories: 55.19kcal

Author: Vaishali · Holy Cow! Vegan Recipes

Ingredients

• 2 cups edamame (fresh soybeans, shelled before measuring, and thawed if frozen, then steamed with a couple of tablespoons of water in a microwave for a couple of minutes)
• 2 cups silken tofu
• 1 tbsp miso (white or mild miso is best here)
• 2 tsp cumin seeds , powdered
• 3 cloves garlic , chopped
• 1 tsp red pepper flakes (use more or less per your taste)
• Juice of 1 lemon
• 1 tbsp extra virgin olive oil
• Salt to taste

Instructions

• Place all the ingredients in the bowl of a food processor and process until smooth and creamy. Could it be any easier?
• Enjoy!

Nutrition

Calories: 55.19kcal | Carbohydrates: 3.83g | Protein: 3.78g | Fat: 3.08g | Saturated Fat: 0.4g | Potassium: 153.03mg | Fiber: 1.51g | Sugar: 0.86g | Vitamin A: 53.65IU | Vitamin C: 1.81mg | Calcium: 25.08mg | Iron: 0.99mg

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