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Creamy edamame hummus in white bowl with a green napkin, two limes and za'atar in a small pinch bowl surrounding it.
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5 from 5 votes

Creamy Edamame Hummus

A silky, fluffy edamame hummus to scoop up with veggie crudites or pita bread or pita chips. It's scented with cumin and packed with nutrition and flavor from miso, tahini and garlic. Edamame is relatively lower in carbs, compared to other beans, which makes this hummus perfect for low carb eaters. This is also a vegan and gluten free recipe.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Middle Eastern Fusion
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Edamame hummus
Servings: 8 servings
Calories: 178kcal

Equipment

Ingredients

  • 12 oz edamame beans (about 1.5 cups shelled edamame)
  • 2 tablespoons white miso
  • ¼ cup tahini
  • 4 cloves garlic
  • 2 teaspoons ground cumin
  • Juice of 2 lemons (or limes. About ¼ cup juice)
  • ½ jalapeno pepper (use more or less depending on how spicy the peppers are, as that can vary, and based on your preference)
  • ¼ cup extra virgin olive oil
  • Salt to taste

Instructions

  • Place the frozen beans (no need to thaw) in a saucepan with six cups water. Bring to a boil, then turn down the heat and let the beans simmer for six to seven minutes. Strain out all water and add the beans to the bowl of a food processor.
  • Add remaining ingredients except the olive oil and the ice cubes to the food processor. With the blade running, slowly pour in the olive oil through the feed tube of the food processor until everything has broken down and you have a very thick but coarse paste.
  • With the blade still running, drop a cube of ice into the processor and wait until it has melted and incorporated before dropping another. This not only helps make the hummus fluffier, it also keeps the food processor motor from overheating. Continue until you've used up all the ice cubes or until the hummus has reached the consistency you desire. It takes me about five minutes of running the processor continuously to get a creamy, fluffy consistency.
  • Check seasoning. Taste the hummus to check if you need to add more salt or lemon. Then scrape the hummus into a bowl or container.
  • Add toppings to the hummus. My friend Margo, who is an Armenian born in Lebanon, always serves up hummus with a drizzle of olive oil and a sprinkle of paprika. I love it that way. For this edamame hummus I also added a generous sprinkle of za'atar. You can just use black or white sesame seeds as well.

Notes

  • Process the edamame beans while they are still warm. It helps break them down better, resulting in a smoother hummus.
  • This hummus makes a great addition to an appetizer board. Or serve it by itself with vegetable crudites or with warm pita bread or pita chips.
Storage instructions:
  • Refrigerate: Store the hummus in the fridge for up to four days.
  • Freeze: Freeze hummus in an airtight container for up to three months.
  • Defrost: Defrost the hummus to room temperature before serving. You can also do a slow defrost in the refrigerator.
 

Nutrition

Serving: 0.25cup | Calories: 178kcal | Carbohydrates: 8g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 165mg | Potassium: 271mg | Fiber: 2g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 2mg