Nothing toys with my self-confidence quite like the 10 minutes before a party. Do we have enough dip? What if no one comes, and it’s just me alone with the Edamame Hummus?
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One bite of this creamy, dreamy dip is all I need to dispel my fears!
You see, if no one comes to my party, that’s more creamy, garlicky, super food-studded edamame hummus for me! The two of us are going to have an excellent time together.
In all seriousness, this edamame hummus recipe (and my classic Homemade Hummus) would be a hit appetizer at any party, large or small, but I enjoy it just as much as a healthy snack at home.
You can add it to almost anything and receive an instant health + flavor boost in return.
It makes a tasty spread on sandwiches and veggie burgers, is scrumptious mixed with rice or roasted veggies, and of course, dipped with crunchy pita chips.
5 Star Review
“I made this today, and I am in LOVE with it! So fresh and lemony and creamy!”— Jenny —
This hummus recipe was inspired by Trader Joe’s edamame hummus.
Years ago, I picked up a tub on a whim, and absolutely loved its fresh flavor, as well as the amount of protein it offered.
I’m not sure why it took me so long to recreate Trader Joe’s edamame hummus at home, but I’m so happy I finally did, even if my homemade version did ruin me for life.
Now, instead of asking “where can I buy edamame hummus,” I make today’s easy recipe.
It beats the pants off of any edamame hummus brand, and I’m willing to bet my last bag of pita chips that you’ll agree!
How to Make Edamame Hummus
I based my hummus recipe ingredients heavily on those Trader Joe’s uses in its edamame hummus, with one critical departure.
This is edamame hummus without tahini.
Instead of tahini, I used ripe avocados, which make the hummus even creamier and richer.
Edamame hummus is healthy, easy, and sure to delight both kids and adults alike.
What Does Edamame Hummus Taste Like?
Edamame hummus tastes like a delicious blend of buttery avocado and nutty edamame. It also has brightness from the lemon juice, a little bite from the garlic, and freshness from the cilantro.
- Edamame. You can use edamame instead of chickpeas for hummus. They help create a similar delicious consistency and add wonderful flavor. Plus, they’re incredibly good for you!
- Avocado. For a majorly creamy and flavorful hummus. Avocado is rich in healthy fats and fiber, making it a nutritious addition to our dip.
- Garlic. A must-have in any homemade hummus recipe.
- Lemon. Adds wonderful brightness to the hummus.
- Cilantro. Fresh cilantro pairs perfectly with the avocado and edamame flavors.
- Olive Oil. The liquid element of our dip that also adds healthy fats and rich flavor.
- Puree all the ingredients except for the olive oil.
- Add the olive oil, continuing to blend. DIG IN!
- To Store. Refrigerate hummus in an airtight container with plastic pressed over the hummus’ surface for 3-5 days. It may brown slightly, but will still taste delicious.
Recommended Tools to Make this Recipe
- Food Processor. The best appliance for making this hummus.
- Non-Slip Cutting Board. This cutting board will stay put while you chop ingredients.
- Citrus Juicer. My favorite way to juice a lemon or lime.
- 1 1/2 cups frozen shelled edamame thawed* (about 10 ounces)
- 1 medium ripe avocado about 8 ounces
- 2 cloves garlic
- Zest and juice of 1 large lemon about 3 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 3 tablespoons finely chopped fresh cilantro
- 3 tablespoons olive oil
- Pita chips and veggies for serving
- In the bowl of a food processor fitted with a still blade, puree the edamame, avocado, garlic, lemon zest, lemon juice, kosher salt, black pepper, onion powder, and cilantro until evenly blended.
- With the food processor running, drizzle in the olive oil and continue blending just until combined, about 5 additional seconds. Taste and add additional salt and pepper to taste. Serve with pita chips and veggies as desired.
- *Purchase edamame that is precooked—you will be able to tell, because if you bite into it once it has thawed, it should be pleasant tasting and easy to chew. If the edamame is not precooked, prior to making the recipe, boil the edamame for 4 to 5 minutes in salted water or heat it in the microwave for 2-3 minutes until soft.
- TO STORE: Refrigerate hummus in an airtight container with plastic pressed over the hummus’ surface for 3-5 days. It may brown slightly, but will still taste delicious.
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