It only takes 5 minutes to blend up this Creamy Edamame Hummus Dip. It makes a deliciously simple and nutritious snack the whole family will love!
The Perfect 5-Minute Appetizer
If you like hummus, you’re going to love this Creamy Edamame Hummus Dip! One bite and you’ll be hooked. With a smooth texture that’s perfect for scooping, it’s refreshing and delicious appetizer the whole family is sure to love!
I love making this edamame hummus recipe to keep on hand for snacks. But making it in a pinch is no big deal. It’s so quick! If you use pre-cooked and shelled edamame from the store, it literally takes a few minutes in the food processor and tada! A healthy, delicious after school snack the kids love.
A Homemade Take on Trader Joe’s Edamame Hummus
I love this twist on a traditional hummus. It’s light, but packed full of protein, so it’s filling. You can serve this homemade hummus with raw veggies, pita chips, or wonton chips. And everyone loves it! So don’t be surprised when it goes quick!
Light and Crispy Baked Wonton Chips
This recipe goes amazing with my Light and Crispy Baked Wonton Chips. They bake up deliciously airy, golden brown and perfectly seasoned. They’re the perfect appetizer or snack just ready for dipping in your this scrumptious edamame hummus!
Quick Tip: Using Frozen Edamame
You can absolutely use frozen edamame to make this dip. Simply follow the directions to cook them. Or if they are pre-cooked, follow the instructions to defrost them!
What Do I Need to Make Edamame Hummus?
- Cooked and shelled edamame beans
- Sesame oil
- Garlic, minced
- Fresh lemon juice
- Water
- Kosher salt
- Food processor or blender
Quick Tip: Substitutions for Sesame Oil
If you don’t have sesame oil or are allergic to sesame seeds, there are a few alternatives you can try! Substitute any of the following for sesame oil in a 1:1 ratio.
- Olive oil (choose a light olive oil for its milder flavor)
- Peanut oil
- Grape seed oil
- Avocado oil
How to Make Edamame Hummus
- Cook the edamame. If the beans are still in the pods, remove them by using your fingers to gently squeeze them out.
- Place the cooked edamame beans, sesame oil, minced garlic, lemon juice, 4 tablespoons water and 3/4 teaspoon salt in a food processor or blender and blend until well combined and creamy, scraping down the sides occasionally.
- If the hummus is dry, add additional water, 1 tablespoon at a time, until the hummus is smooth and creamy. Season with more salt, to taste, if desired.
- Spread the hummus into a serving bowl. Garnish with a drizzle of sesame oil, some edamame beans, and a sprinkle of paprika.
More of My Favorite Asian-Inspired Recipes
- Fresh Summer Rolls: Crisp vegetables, sweet mango, creamy avocado and an irresistible peanut dipping sauce make these Fresh Summer Rolls your new favorite hot weather appetizer.
- Sake Sangria: These Sake Sangria recipes will take your carry-out sushi night to the next level! Cucumber Ginger Sake Sangria and Red Sake Sangria make a delicious addition to your sushi night in. Kanpai!
- Crispy Asian Brussels Sprouts: Sweet, spicy, savory and oh-so-addicting! These restaurant-quality sprouts are simply amazing.
How to Serve and Store Edamame Hummus
Serve at room temperature or slightly chilled with baked wonton chips and vegetables for dipping.
Store leftover edamame hummus in an airtight container in the refrigerator for up to five days.
Freeze in an airtight freezer safe container for up to one month. Keep in mind that the freezing and thawing process changes the texture of the dip. Thaw overnight in the refrigerator and blend again until smooth, if desired.
If you make this Creamy Edamame Hummus Dip and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Creamy Edamame Hummus Dip
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups
Description
It only takes 5 minutes to blend up this Creamy Edamame Hummus Dip. It makes a deliciously simple and nutritious snack the whole family will love!
Ingredients
- 2 cups cooked and shelled edamame beans
- 3 tablespoons sesame oil
- 2 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 4–6 tablespoons water
- 3/4 teaspoon kosher salt
- More sesame oil, edamame beans and paprika, for garnishing
Instructions
- Cook the edamame. If the beans are still in the pods, remove them by using your fingers to gently squeeze them out.
- Place the cooked edamame beans, sesame oil, minced garlic, lemon juice, 4 tablespoons water and 3/4 teaspoon salt in a food processor or blender and blend until well combined and creamy, scraping down the sides occasionally.
- If the hummus is dry, add additional water, 1 tablespoon at a time, until the hummus is smooth and creamy. Season with more salt, to taste, if desired.
- Spread the hummus into a serving bowl. Garnish with a drizzle of sesame oil, some edamame beans, and a sprinkle of paprika.
- Serve with baked wonton chips and vegetables for dipping.
