Vegan Edamame Hummus is easy to prepare from scratch at home. All you need is edamame, tahini, garlic, lemon and a few spices and you get this incredibly delicious oil-free spread or dip.
This dip is perfect as a snack with veggie sticks or as an accompaniment to your next Buddha bowl.
Have you ever tried Edamame Hummus, maybe in a restaurant or bought a finished one? This hummus variant is a great alternative to the chickpea hummus and it is totally addictive.
Once you've tried it, you could eat the spread daily.
Edamame are green soybeans that give the hummus a nice light green. If you buy peeled edamame, you don't have to remove them from the pod.
And Edamame are cooked softly super quickly, since these are fresh soybeans and not dried soybeans.
You will have this dip on the table in 15 minutes and it will be well-received at every party, whether as an appetizer or as a snack with crackers, bread and vegetables in between.
What do I need to make Edamame Hummus?
- Peeled Edamame
- Water
- Tahini
- Ground Cumin
- Paprika
- Juice of Lemons
- Zest of a Lemon
- Garlic Cloves
- Salt
- Pepper
- Coriander, Fresh
How to make Edamame hummus?
First start cooking the Edamame according to the package instructions.
Now take a food processor and first add the liquid ingredients such as water, lemon juice and tahini to the processor and mix until creamy.
Add the remaining ingredients and mix until you get a creamy consistency.
Here you can either mix until it is super creamy or you can leave it a little coarser. How you like it best. Season the hummus to your own taste.
Is Edamame good for you?
Edamame has fewer calories and more protein, vitamins and minerals than dried soybeans.
And is a healthy alternative to other legumes. And this dip basically consists only of edamame and spices.
A few tips for making oil-free Edamame hummus
- For less work, use edamams that are no longer in the pods. Then you don't have to remove them from the shell later, which makes it faster and easier. I make sure that I buy non-GMO soy/edamame.
- If you use cold water, the Edamame hummus makes it even creamier.
- Scratch the sides of the food processor so that everything gets pureed.
- I season the hummus from time to time during preparation to my own taste buds.
- Add other spices and herbs for variation.
How do I store the Edamame hummus?
Fridge
Store the hummus in an airtight container in the refrigerator. The hummus lasts there for about 5 days.
Freezer
You can also freeze the hummus and simply thaw it if necessary.
How do I serve Edamame hummus?
- On a starter platter with other dips
- As a snack with crackers and vegetable sticks
- As bread spread or in a sandwich
- Make a BLT sandwich with it
More vegan dips and spreads:
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📖 Recipe
Oil-free Edamame Hummus (vegan wfpb)
Ingredients
- 1 ½ cups 220g shelled edamame
- ⅓ cup 80 ml water
- 5 tablespoon tahini
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika smoked
- juice of 2 lemons
- zest of half a lemon
- 2 garlic cloves
- 1 teaspoon sea salt
- ½ teaspoon pepper
- ¼ cup packed cilantro
- Sesame Seeds
- Edamame remember to keep some
- Fresh Herbs
Equipment
Instructions
- First start cooking the Edamame according to the package instructions.
- Now take a food processor and first add the liquid ingredients such as water, lemon juice and tahini to the processor and mix until creamy.
- Add the remaining ingredients and mix until you get a creamy consistency. Here you can either mix until it is super creamy or you can leave it a little coarser.
- How you like it best. Season the hummus to your own taste.
Nutrition
Private Notes
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