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Edamame Hummus Dip

September 3, 2011

New post, finally!  Spending the past 2 weeks on the road allowed for limited cooking time :-(.  But, I’m working to change that, starting here.  I was craving this tasty edamame hummus dip, so it seemed like a good idea share the recipe.  I shared my roasted red pepper hummus recipe a few months ago, and this one is very similar to it, except it uses edamame instead of garbonzo beans. 

Edamame are soybeans: green & plump, looking a little like a lima bean but greener & much tastier.  Common in Japanese cooking, edamame are making their way into mainstream cooking, mostly because of their nutritional profile.  They are high in fiber (4g), low in calories (120), high in protein (13g), making it a contender on any “super food” list.  I used to only eat edamame alone…boiling them in their pods, sprinkling with sea salt & enjoying as a side or appetizer.  Now, I’ve been buying shelled edamame to incorporate them as an ingredient, like here. 

You will see that this recipe looks just like a hummus recipe, but I suppose technically it’s not supposed to be called “hummus.”  It tastes just like it, and I would use the same dippers, like carrots & pita bread/chips.  I even spread it on a sandwich as a condiment.  Wasabi would be my preferred spice, but that’s not something I have readily available, so the standard crushed red pepper works just fine.  This recipe is delicious & good for you, so I would definitely give it a try. 


1/2 lb frozen shelled edamame
1/4 cup reserved cooking liquid
3 tbsp tahini
3 tbsp lemon juice (about half a large lemon)
3 large cloves of garlic, chopped
1/4 cup olive oil
1 tsp crushed red pepper
salt, to taste
1 tbsp chopped parsley, optional


  • Bring a large pot of water to a boil; salt to taste.  Cook edamame until tender, about 5 min.  Drain, reserving 1/4 cup of liquid, & rinse. 
  • In a food processor, puree cooked edamame, tahini, lemon juice, garlic, olive oil, crushed red pepper & salt.  Add reserved cooking liquid until desired consistency is reached.  Add additional salt, as needed, & parsley.
  • Cover & chill for at least 1 hour.  Serve with carrots, chips &/or pita bread.

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