For the longest time I used edamame the way it’s classically served in Japanese restaurants – boiled and lightly seasoned with salt. I knew edamame beans were healthy for me but couldn’t picture myself sucking on boiled, salted pods every day and so I began experimenting with these little green beans.
I seasoned the edamame pods with soy sauce and sesame oil and fell in love with the dish. I then seasoned them with crushed bonito flakes and seaweed, with a spicy garlic sauce, and even a sriracha buffalo sauce!
Well, it didn’t take long before I realized how easy it is to work with edamame pods! But what about shelled edamame? Because I was so used to sucking on their pods, I pretty much forgot that the beans can be used on their own. So I experimented some more: I made a velvety edamame soup, a chilled edamame vichyssoise, an edamame quinoa salad, tofu edamame patties, and this delicious edamame hummus.
Making edamame hummus is almost the same as making chickpea hummus, except that it looks prettier and is a little sweet. The color makes you think it’s guacamole (especially when it’s served with nachos) but take a bite and you quickly realize it’s more hummussy (I like making up words) than guac.
A little tahini is used to help smooth the naturally crunchy texture of the edamame beans and I put a good handful of cilantro to make it taste clean and fresh. This edamame hummus can be used as a sandwich spread with chicken, fish, tofu or cheese, or you can eat it straight up with a spoon. It’s that delicious!
It’s a healthy snack I often keep in my fridge for those late night cravings or whenever I’m hosting a little get together at my place. My friends love this edamame hummus recipe! The fact that it’s very healthy but tastes naughty is what’s so enticing about this edamame hummus dip.
Throwing a party?
Serve this edamame hummus dip alongside other party snacks such as: Fresh salsa, guasacaca, bake apple chips, honey sriracha roasted chickpeas, oven baked za’atar fries, spicy tuna rolls, cucumber sandwiches.
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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Edamame Hummus with Cilantro
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4-6 1x
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
Description
A vibrant bowl of edamame hummus with cilantro that’s both healthy and delicious!
Ingredients
- 1 1/2 cup shelled edamame beans
- 1/4 cup extra virgin olive oil
- juice of 1 lemon
- 1 small garlic clove
- 1/4 cup tahini
- 1/2 cup cilantro (roughly chopped)
- 6 tablespoons water
- 1 teaspoon kosher salt
- 1/4 teaspoon chili powder
Instructions
- Blend everything: Put all the ingredients in a blender and puree until smooth.
- Serve: Serve with nacho chips or pita bread.
Notes
Keep the leftover edamame hummus in an airtight storage container and refrigerate for up 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 287
- Sugar: 1.9g
- Sodium: 596mg
- Fat: 25g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6.2g
- Trans Fat: 0g
- Carbohydrates: 5.3g
- Fiber: 0.9g
- Protein: 2.8g
- Cholesterol: 0mg
This looks fabulous!