This wonderful edamame hummus is made with simple ingredients, delicious and perfect as a healthy snack, appetizer or party food. You can whip it up in less than 15 minutes and store in the refrigerator to enjoy for the next couple of days!
Why This Recipe Works
Like my purple sweet potato hummus, this simple edamame hummus is going to please anyone who enjoys a good dip. It's a great appetizer but also works well as a finger food for parties and get-togethers. Easy on the host and surely will make the guests happy!
This recipe is also good for those of you who love snacks but also want to stay healthy. You can have the hummus with some carrot, pepper, or cucumber sticks, crackers, or anything (healthy) you like - in moderation, of course.
And if you have children, you can try adding it to their lunchboxes too. I know my nephews love it, and I'm pretty sure your kids will too!
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient Notes
Edamame: I get frozen edamame pods and thaw them in the microwave. Once thawed, I use my hands to slide the beans off the pods.
Milk: If you're vegan, replace cow's milk with a plant-based milk.
Tahini: tahini is a crucial ingredient in hummus! If you can't find it where you live, it's basically ground sesame seeds. You can some white sesame seeds and grind them in a food processor.
Toppings: Crushed macadamias and black sesame seeds are used as toppings in this recipe, but feel free to swap them for what you like or what you have on hand. This hummus will still be just as good even without toppings.
Instructions
Step 1: In the food processor, blend the edamame beans, milk, tahini, olive oil, and, garlic until smooth. If you want your hummus to be thinner, you can add more milk.
Step 2: Season with lemon juice, salt, and ground white pepper and mix well. Taste-test the hummus and see if you want to add more lemon juice, salt, or white pepper.
Step 3: Transfer the hummus from the food processor to a serving bowl and top with crushed macadamias and black sesame seeds. Serve with vegetable sticks and/or crackers.
Tips
If you've tried the recipe and loved it, I recommend thawing the edamame pods when you get them, slide them off the pods and divide them into portions. This way, it'll be even quicker for you to whip this little treat up.
Storing
For any leftovers, simply store in an airtight container and refrigerate. This purple edamame hummus will stay good in the refrigerator for about 3-4 days.
Related Recipes
📖 Recipe
Edamame Hummus
Equipment
Ingredients
Toppings
- macadamias crushed
- black sesame seeds
Instructions
- In the food processor, blend the edamame beans, milk, tahini, olive oil, and, garlic until smooth. If you want your hummus to be thinner, you can add more milk.
- Season with lemon juice, salt, and ground white pepper and mix well. Taste-test the hummus and see if you want to add more lemon juice, salt, or white pepper.
- Transfer the hummus from the blender to a serving bowl and top with crushed macadamias and black sesame seeds. Serve with vegetable sticks and/or crackers.
Notes
- If you've tried the recipe and loved it, I recommend thawing the edamame pods when you get them, slide them off the pods and divide them into portions. This way, it'll be even quicker for you to whip this little treat up.
- For any leftovers, simply store in an airtight container and refrigerate. This purple edamame hummus will stay good in the refrigerator for about 3-4 days.