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    The Hangry Chickpea » Uncategorized » Simple Edamame Hummus (Vegan)

    Simple Edamame Hummus (Vegan)

    Published: Mar 13, 2022 · Modified: Mar 29, 2022 by Eliza

    Jump to Recipe·Print Recipe

    This simple edamame hummus is so fast and easy, you might not buy hummus from the store ever again. It's a perfect appetizer or snack that comes together in minutes...perfect for a light beach snack.

    Bowl of edamame hummus up close, topped with pine nuts, edamame beans, black and white sesame seeds and a drizzle of olive oil.
    grab the pita chips...we're going in.

    Edamame hummus is a great spring or summer appetizer - it's light, fresh, and creamy, perfect with veggies, crackers, or by the spoonful (it wasn't me, I swear...).

    Love hummus? Check out this lemon beet hummus or butternut squash hummus. Or try this 15 minute hummus-inspired pasta.

    Jump to:
    • Ingredients
    • How to soak chickpeas for hummus
    • How to make edamame hummus
    • Substitutions and Variations
    • Equipment
    • Storage
    • Frequently asked questions
    • Top tip
    • Simple Edamame Hummus (Vegan)
    • Food safety

    Ingredients

    Let's get down to business...here's what you'll need.

    ingredients in glass bowls: chickpeas, lemons, tahini, edamame beans, olive oil, garlic, cilantro, salt, and pepper
    • chickpeas - canned is fine, but for creamiest hummus, soak your own (more on that later)
    • lemons - always buy an extra, you never know if you'll need it!
    • tahini - I love Trader Joe's tahini...it isn't too bitter, and has a wonderful nuttiness. Stir well before using.
    • frozen edamame - rewarmed before using
    • good olive oil - 'nuff said.
    • cilantro - can sub with parsley if you're not a fan
    • garlic - obviously
    • salt and pepper
    • ice cold water to thin out the hummus as needed

    See recipe card for quantities.

    How to soak chickpeas for hummus

    First thing's first - let's talk about chickpeas. If you're too lazy to soak chickpeas, use canned. Drain and rinse.

    To If you're feeling feisty, pour canned chickpeas into a saucepan and boil for 15 minutes to loosen up skins. Then drain and rinse again, removing as many of the skins as you can.

    For the creamiest hummus, you'll need to rehydrate and cook dried chickpeas. There are two options:

    1. Quick soak method: add beans to a large pot, cover with a few inches of water and bring to a boil for 5 minutes. Then take off the heat and let soak for 1 hour.
    2. Long soak method: add beans to a large pot, cover with a few inches of water and soak for at least 8 hours, or overnight. Adding plenty of water is key!

    Once you're rehydrated the beans, cook them. In a large pot, cover with plenty of water. Bring to a boil, then simmer with lid on for 1.5-2 hours, until very soft.

    Whew, ok that's enough on beans. Let's make hummus!

    How to make edamame hummus

    First, place prepared chickpeas and edamame into a food processor fitted with the blade. DO NOT FORGET THE BLADE. See equipment notes below for more options.

    food processor overhead filled with chickpeas and edamame beans

    Now add cilantro, lemon juice, lemon zest, garlic, salt, pepper and olive oil.

    Food processor overhead also including lemon zest, cilantro leaves, garlic, salt, pepper, olive oil, and lemon juice.

    Finally, blend until smooth. Add ice cold water as needed to thin out.

    overhead view of creamy edamame hummus in food processor
    ooooh she's pretty...

    That's it. Serve with crackers, carrots, celery, broccoli, whatever floats your boat.

    Or use to make a bomb-ass protein pasta....

    Hint: make the hummus that makes you happy. If you followed the recipe to a tee but it's still too thick, add more cold water. Want it saltier? More salt. Hummus is an art, not a science.

    Substitutions and Variations

    The edamame hummus (like most hummus) is naturally vegan, dairy-free, gluten-free and nut free.

    Here are some substitutes:

    • If you have a sesame seed allergy, replace with sunflower seed butter.
    • If you're not into cilantro, try parsley instead.
    • If you don't like chickpeas or can't find them, use canned white beans instead.

    You may also add a pinch of cumin for extra smokiness.

    Looking for more hummus variations? Try this lemon beet hummus or butternut squash hummus.

    overhead view of a bowl of edamame hummus on top of a plat with a striped napkin, topped with edamame beans, pine nuts, and black & white sesame seeds.

    Equipment

    A food processor is the preferred weapon of choice to make hummus. HOWEVER I didn't have a food processor for a few years and still managed.

    An immersion blender is the next best option. Use extra caution when blending - you may to need a larger bowl. This is a great choice for making extra large batches of hummus.

    A blender also works - note you will need to stop often to scrape down sides and mix.

    Storage

    Store hummus in an airtight container in the refrigerator for up to a week.

    I do not recommend freezing hummus.

    Frequently asked questions

    How long does fresh hummus last?

    Fresh hummus is usually good for 7 days in the refrigerator in an airtight container.

    What are some vegan hummus pairings?

    There are plenty of great vegan pairings for hummus:

    Fruit & veggies:
    - Carrots
    - Bell peppers
    - Broccoli
    - Cauliflower
    - Cherry or grape tomatoes
    - Sliced apple
    - Salad

    Other options:
    - Crackers
    - Pita
    - Falafel
    - On a slice of toast
    - As a pasta sauce

    What is a substitute for chickpeas in hummus?

    White beans are the easiest substitute for chickpeas in hummus, but you can also use pinto beans or black beans in a pinch.

    Top tip

    Take your time and add more olive oil / cold water / spices as needed. Hummus is what YOU want it to be.

    Print
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    edamame hummus in a bowl on a plat topped with pine nuts, edamame beans and black sesame seeds

    Simple Edamame Hummus (Vegan)

    ★★★★★ 5 from 1 reviews
    • Author: The Hangry Chickpea
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Total Time: 20 minutes
    • Yield: 8 servings 1x
    • Category: Snacks and Sides
    • Method: Blending
    • Cuisine: Mediterranean
    • Diet: Vegan
    Print Recipe
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    Description

    This simple edamame hummus is so fast and easy, you might not buy hummus from the store ever again. It's a perfect appetizer or snack that comes together in minutes, perfect for a light beach snack.  


    Ingredients

    Units Scale
    • 1.5 cups of cooked chickpeas, drained and rinsed (or 1 can of chickpeas)
    • 1 cup frozen edamame, rewarmed
    • ½ cup tahini
    • 1-2 lemons, juiced, plus zest of one lemon
    • 1 cup good olive oil
    • ½ cup cilantro
    • ¼ cup ice cold water
    • 1-2 cloves garlic
    • salt and pepper to taste
    • ½ tsp cumin (optional)

    Instructions

    1. First prepare chickpeas. If using canned chickpeas, boil, then simmer for 15 minutes, then rinse and remove skins for creamier hummus. If using dried chickpeas, rehydrate then cook (see instructions in post or here). 

    2. Combine all ingredients except cold water in food processor and blend until smooth. Then add cold water tablespoon by tablespoon as needed to thin. Stop to scrape down edges of food processor as needed.

    3. Serve and enjoy! 


    Keywords: edamame hummus, easy edamame hummus, lazy hummus

    How'd it go?

    Please rate this recipe and tag @thehangrychickpea on Instagram!

    Food safety

    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    « Simple Mango Guacamole (Vegan)
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    Reader Interactions

    Comments

    1. The Hangry Chickpea

      March 13, 2022 at 10:28 pm

      So easy, took a batch into the office and it went like hotcakes!

      ★★★★★

      Reply

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    Hi, I'm Eliza! I'm here to make all your favorite foods vegan, minus the fuss. Want to make my day? Say "you wouldn't know this is vegan" or "these are the best cookies I've ever had."

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