Pin It I stumbled onto edamame hummus during a frantic hour before friends arrived, staring at a bag of frozen edamame and a half-empty tahini jar. Chickpeas were nowhere in sight. What started as improvisation turned into something I now crave more than the original — brighter, greener, with a sweetness that feels like spring even in January. My food processor whirred and I tasted it straight off the spatula, shocked at how right it felt.
The first time I brought this to a potluck, someone thought it was an herb dip and loaded up their plate. When I mentioned edamame, they paused mid-bite, then went back for seconds. By the end of the night, three people had texted asking for the recipe. I realized then that this wasnt just a substitute, it was its own thing entirely, worthy of the spotlight.
Ingredients
- Shelled edamame: Frozen is your friend here and steams up tender in minutes, but if you find fresh, grab it for an even sweeter flavor.
- Tahini: The backbone of creaminess, so use a good one that isnt bitter, and stir the jar well before scooping since the oil separates.
- Lemon juice: Freshly squeezed is non-negotiable, it wakes up the edamame and balances the richness without tasting sour.
- Garlic: Two cloves give a gentle hum, three if you want it to announce itself, but raw garlic mellows as it sits so dont be shy.
- Cumin: Just half a teaspoon adds warmth without overpowering the delicate bean flavor.
- Olive oil: A fruity extra-virgin oil makes this luscious, and save a little extra for drizzling on top because presentation matters.
- Cold water: The secret to silky texture, added slowly until the hummus loosens and spins easily in the processor.
Instructions
- Steam the edamame:
- Boil them for four to five minutes until they yield easily when pressed between your fingers. Rinse under cold water to stop the cooking and keep that brilliant green color intact.
- Blend the base:
- Toss everything into the food processor and let it run longer than you think, a full minute or two, pausing to scrape down the sides. The longer it blends, the creamier it gets.
- Adjust the texture:
- Drizzle in cold water a tablespoon at a time with the motor running until it looks glossy and soft. You want it thick enough to scoop but loose enough to spread without tearing your pita.
- Taste and tweak:
- Add more lemon if it tastes flat, more salt if it needs a lift. Trust your tongue, not just the recipe.
- Serve it pretty:
- Spread it in a shallow bowl with the back of a spoon to create little peaks and valleys. Drizzle olive oil into those grooves, then scatter sesame seeds and parsley on top.
- Pair and enjoy:
- Serve with warm pita, crunchy veggies, or slather it on a sandwich. It also makes an excellent base for grain bowls if youre feeling adventurous.
Pin It One evening my neighbor knocked on the door holding a bag of carrots, and I handed her a bowl of this with a spoon stuck in it. She sat on my porch and ate half of it before saying a word. When she finally looked up, she just smiled and said, this is what I needed today. Food does that sometimes, fills a space you didnt know was empty.
How to Store and Reheat
This keeps beautifully in the fridge for up to four days in an airtight container, though it rarely lasts that long in my house. The texture may thicken as it sits, so stir in a teaspoon of cold water or olive oil before serving to bring it back to life. I dont recommend freezing it since the tahini can separate and turn grainy, but if you must, let it thaw slowly in the fridge and reblend before serving.
Flavor Variations to Try
Once you nail the base, this hummus becomes a playground. Ive stirred in roasted red peppers for sweetness, a handful of fresh cilantro for brightness, and even a spoonful of miso for deep umami. A pinch of smoked paprika or cayenne gives it a gentle heat that sneaks up on you. My favorite twist is adding a tablespoon of white wine vinegar instead of some of the lemon, it sharpens the flavor in a way that feels almost pickle-like and completely addictive.
Serving Suggestions
This dip shines alongside warm pita or naan, but Ive also served it with thick-cut cucumber rounds, bell pepper strips, and those little rainbow carrots that make everything look like a farmers market. It works as a sandwich spread, especially with roasted vegetables and greens, or thinned out with a bit more lemon and olive oil as a salad dressing.
- Serve it as part of a mezze spread with olives, stuffed grape leaves, and warm flatbread.
- Use it as a base layer in a Buddha bowl under roasted sweet potatoes and quinoa.
- Pack it in a lunchbox with crackers and cherry tomatoes for an easy midday boost.
Pin It This hummus has become my go-to whenever I want to feel like Im taking care of someone, including myself. Its bright, easy, and always tastes like effort even when there wasnt much.
Recipe FAQs
- → Can I use frozen edamame for this dip?
Yes, frozen edamame works perfectly. Cook for 4-5 minutes until tender, then cool before blending. This saves preparation time while maintaining great flavor and texture.
- → How do I achieve the perfect creamy consistency?
Add cold water one tablespoon at a time while blending to reach your desired thickness. Start with less water and add gradually to avoid over-thinning the dip.
- → What are good serving options for this dip?
Serve with pita chips, raw vegetable sticks like carrots and cucumber, whole grain crackers, or use as a spread on sandwiches and wraps for added creaminess.
- → How long does this dip keep in the refrigerator?
Store in an airtight container for up to 4 days. The dip may thicken slightly when cold, so add a splash of water to restore creaminess before serving.
- → What flavor variations can I try?
Experiment by adding smoked paprika, cayenne pepper, or fresh cilantro instead of parsley. A touch of cumin pairs beautifully with the edamame base.
- → Is this suitable for people with nut allergies?
Yes, this dip is naturally nut-free. However, it contains sesame through the tahini, so it's not suitable for those with sesame allergies. Always check labels for potential cross-contamination.