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Edamame Hummus with vegetables

Edamame Hummus

A bright and flavourful edamame hummus, perfectly family friendly option.
Course Appetizer, lunch
Cuisine American, canadian
Keyword edamame, hummus, vegetable dip
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 6 people
Calories 451kcal
Author Jen


  • 500 g edamamme shelled
  • 1 garlic clove
  • juice of 1 lemon 3-4 tbsp
  • 1/4 cup tahini
  • 1/4 cup water
  • 3 tbsp olive oil
  • 2 tbsp chopped parsley
  • salt and pepper to taste


  • Steam the edamame until they are softened, but firm...approximately 2-3 minutes. Set aside to cool.
  • Toss edamame, garlic, lemon juice, tahini, water, olive oil and parsley into a food processor (or blender) and give it a quick whizz.
  • Add an additional tablespoon of olive oil if the hummus is too thick.
  • Once the hummus is smooth, transfer to a serving bowl. The hummus can be stored in an airtight container in the refrigerator for 3-5 days. If it becomes “tight” stir in a little more water or oil.


We served our edamame hummus as a dip for vegetables, a spread for crackers and sandwiches


Calories: 451kcal | Carbohydrates: 27.8g | Protein: 31g | Fat: 27.9g | Saturated Fat: 4.3g | Sodium: 207mg | Potassium: 73mg | Fiber: 7.9g | Sugar: 2g | Calcium: 230mg | Iron: 13.3mg