Edamame Hummus

April 15, 2010 by Ali

For Day 4 of “Hip Hip for Hummus Week”, we’re going green with edamame!!!

Ha…for kicks this past weekend, I showed the picture below to the guys in our band and asked them to “name that bean”. And apparently, they must not venture into sushi restaurants very often. After some serious discussion, they were 100% certain they were lima beans… :)

Thankfully, they were indeed edamame (soybeans). And even more thankfully, my recipe experimentation turned out even better than I expected. Absolutely loved it!!! I ended up putting a little Asian spin on things, adding in just a touch of sesame oil, soy sauce and ginger. And the flavors and textures just came together perfectly. It disappeared pretty much immediately!

So for those of you who are big edamame fans, or for those of you who have yet to try it, I absolutely encourage you to branch out in your hummus endeavors and give this one a try! It’s definitely one of my favorites!!

Edamame Hummus

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 3-5 cups hummus prepared


  • 1 1/2 cups shelled edamame
  • 2 cloves garlic, peeled and smashed
  • 2 Tbsp. tahini
  • 1 Tbsp. lemon juice
  • 1 tsp. soy sauce
  • 1/8 tsp. sesame oil
  • 1/8 tsp. ginger
  • pinch of salt and pepper (to taste)
  • 1/4 cup water


Add first eight ingredients to a food processor, and blend until smooth. Add in the water slowly until the hummus reaches your desired consistency, then blend until smooth.

Garnish with extra edamame beans, a drizzle of olive oil, extra ginger, or whatever you'd like!

Ali’s Tip:

For anyone who has never purchased edamame, check the frozen vegetables section of your grocery store. I’d recommend buying the bag that is already shelled for this project, but grocery stores usually offer a shelled and an in-the-pod option. Cheap and delicious!

filed in Appetizers, Sides

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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5 thoughts on “Edamame Hummus

  1. Love the asian spin on this!! I had this exact idea and thought of using Peanut butter to give it a thai kick. I will definitely try this since I have some edamame in my freezer.

    - Primadiana

  2. do you think this will work without the tahini? my store was out and i need to make it tonight!!

    - Natalie

  3. Love Fordhook lima beans, dearly. But how does the carb count compare to edamame? Baby limas have more carbs per serving thanmy favorite variety.

    - Marcia

  4. I love edamame, but I wasn’t a big fan of it in hummus when I tried it. I guess I’m a hummus purist? : ) Love that color though!

    - Michelle

  5. THANK YOU for posting this! I recently had edamame hummus at a restaurant and fell in love! Seriously I took the leftovers home and the waitress even gave me extra pita bc I was so excited about it :)

    I can’t wait to make this–esp since I now have a tried and true recipe to use!

    - Natalie (The Sweets Life)