Edamame Hummus

Jessica S


A fresh, bright take on classic hummus. Serve with favorite veggies, pita bread, or crackers.


★★★★★ 1 vote

Yields ~ 3 cups
10 Min


  • 12 oz
    bag of frozen shelled edamame ~ 2-1/4 cups
  • 1/4 c
  • 1/4 c
    olive oil
  • 1/4 c
    lemon juice
  • 3 Tbsp
    fresh flat leaf parsley, chopped
  • 2 clove
    garlic, chopped
  • 1 Tbsp
    nonpareil capers
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    smoked paprika
  • 1/2 tsp
    fresh cracked black pepper
  • 1/4 tsp
    salt, more to taste
  • 1/8 tsp
    crushed red pepper flakes
  • ·

How to Make Edamame Hummus


  1. Boil frozen edamame in salted water for 5 minutes(or according to package directions). Drain and add to food processor.
  2. Add tahini, lemon juice, capers, garlic, parsley, spices, and salt. Turn on processor and slowly stream in olive oil. Continue processing until smooth(it will probably be pasty at this point). While still processing, slowly stream in water until desired consistency. Scrape down sides as needed.
  3. Taste for salt and add more if desired. Refrigerate. Flavors will blend and develop more if refrigerated for at least 2 hours.
  4. *Recommend: Arrowhead Mills organic no salt added tahini

Printable Recipe Card

About Edamame Hummus

Course/Dish: Spreads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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