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.
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...).
Let's get down to business...here's what you'll need.
- 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:
- 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.
- 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.
Now add cilantro, lemon juice, lemon zest, garlic, salt, pepper and olive oil.
Finally, blend until smooth. Add ice cold water as needed to thin out.
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.
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.
Store hummus in an airtight container in the refrigerator for up to a week.
I do not recommend freezing hummus.
Frequently asked questions
Fresh hummus is usually good for 7 days in the refrigerator in an airtight container.
There are plenty of great vegan pairings for hummus:
Fruit & veggies:
- Bell peppers
- Cherry or grape tomatoes
- Sliced apple
- On a slice of toast
- As a pasta sauce
White beans are the easiest substitute for chickpeas in hummus, but you can also use pinto beans or black beans in a pinch.
Take your time and add more olive oil / cold water / spices as needed. Hummus is what YOU want it to be.Print
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.
- 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)
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
- 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