This easy edamame hummus recipe is bursting with flavor and vibrant green color. It’s a delicious dip or spread for wraps and sandwiches.
A couple of months ago I was on a hike with a girlfriend when she mentioned that she makes the Basil Edamame Hummus from my cookbook nearly every week. I was so delighted to hear this and be reminded of this easy hummus recipe. As a recipe developer, I often work on a recipe until it’s just right and then move on to the next. I hadn’t made this recipe in at least a year or so!
My friend Laurie described this Basil Edamame Hummus as an “amazing flavor explosion in your mouth” and said she uses it as a spread for lunch throughout the week. After this wonderful reminder, I made this bright green hummus for a happy hour get-together. It was a huge hit with my girlfriends, and I hope you try it and love it too.
Edamame hummus is smooth and creamy, with tons of fresh flavor from garlic, fresh basil, and lemon juice, and is made without tahini. I like it best scooped up with pita chips or pita bread slices so that theres a big hummus to bread ratio, because it’s just that good. You could also use fresh veggies like cucumber, celery, and carrots to do the scooping.
Getting tired of avocado toast? While I don’t think I could ever tire of avocado toast, Edamame Hummus toast is a nice switch sometimes and has more protein. Slather your favorite bread with it and top with halved cherry tomatoes and some micro greens for an easy cool lunch.
If you have a copy of the Yummy Mummy Kitchen cookbook, you can skip the print button here and find the recipe on page 26! If you don’t have a copy yet, you can get it wherever books or sold. Amazon is an easy way, so I’ll link it below (this is an affiliate link, so I make a small commission when you order through it – thank you).
How to Make Edamame Hummus
I buy shelled cooked edamame from Trader Joe’s in the refrigerated or frozen section. Pop the edamame in a food processor along with drained chickpeas, fresh basil, garlic, salt, and pepper. What is edamame? It’s simply young soybeans. While soy gets a bad rap, it’s important to note that processed soy protein isolate is probably not very healthy, but natural soy, in the form of edamame, organic tofu, and tempeh has many health benefits and has been a staple in Asian cuisine for thousands of years. You can read more about edamame nutrition here from Dr. Fuhrman.
Blend, blend, blend until the edamame hummus is smooth and creamy, while pouring in some good extra virgin olive oil. Are you cutting down on oils? That’s okay! Try using aquafaba (the liquid from the chickpeas) instead!
How to Use Edamame Hummus
Dip or spread? Which do you prefer? I love using this hummus as the center of a beautiful crudite platter, as dip with pita chips for casual get-togethers, and as a spread on hummus wraps and sandwiches. If you are one to food-prep on the weekends, I would highly recommend adding this recipe to the mix.
More Dips to Try
- Vegan Spinach Artichoke Dip
- Sweet Potato Hummus
- Greek Loaded Hummus
- Mediterranean Hummus Mezze Platter
- Vegetarian Layered Bean Dip
This flavorful basil-edamame hummus is like the most delicious flavor explosion! It’s great for parties or as a sandwich or wrap spread.
- 2 cups shelled edamame
- 2/3 cup chickpeas, drained and rinsed
- 3 cloves garlic
- 1/2 cup fresh basil, plus more for garnish
- 1/4 cup lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked pepper
- 1/3 cup extra virgin olive oil
- pita bread or chips for dipping
- Reserve 1 tablespoon of the edamame and chickpeas for garnish, if desired.
- Place the edamame, chickpeas, garlic, basil, salt, and pepper in the bowl of a food processor. Blend until smooth and creamy. Slowly blend in the olive oil.
- Transfer to a serving dish and garnish with the reserved edamame, chickpeas, basil, and small drizzle of olive oil.
- Store this edamame hummus in a covered container in the refrigerator. Use as a dip or a spread for sandwiches and wraps.
Nutrition information is approximate and calculated by a third party app. I am not a nutritionist and cannot guarantee accuracy, so please calculate again if your health depends on nutrition information.
Yield: about 3 cups, Serving Size: 1/10 recipe
- Amount Per Serving:
- Calories: 145
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 11g
- Sugar: 2g
- Protein: 6g