It only takes 5 minutes to mix up this creamy edamame hummus dip. It’s a deliciously easy and nutritious snack that the whole family will love!
The perfect 5 minute appetizer
If you like hummus, you’ll love this Creamy Edamame Hummus Dip! One bite and you’re hooked. With a smooth texture that’s perfect for scooping, it’s a refreshing and delicious appetizer the whole family will love!
I love making this edamame hummus recipe to have on hand for snacks. But doing it in an emergency is no big deal. It’s so fast! If you’re using pre-cooked and peeled edamame from the store, it literally takes a few minutes in the food processor and Then! A healthy, tasty after-school snack that kids love.
A homemade version of Trader Joe’s edamame hummus
I love this twist on a traditional hummus. It’s light, but packed with protein, so it fills you up. You can serve this homemade hummus with raw veggies, pita chips, or wonton chips. And everyone loves it! So don’t be surprised if it’s quick!
Light and crispy baked wonton chips
This recipe goes great with my Light and Crispy Baked Wonton Chips. They bake up wonderfully airy, golden brown and perfectly seasoned. They’re the perfect appetizer or snack to simply dip in your delicious edamame hummus!
Quick tip: use frozen edamame
You can absolutely use frozen edamame for this dip. Just follow the instructions to cook them. Or if they’re pre-cooked, follow the thawing instructions!
What do I need to make edamame hummus?
- Cooked and shelled edamame beans
- sesame oil
- garlic, chopped
- Fresh Lemon Juice
- Water
- Kosher salt
Quick tip: Substitute 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 one of the following in a 1:1 ratio for sesame oil.
- Olive oil (choose a light olive oil for its milder flavor)
- peanut oil
- grapeseed oil
- avocado oil
How to make edamame hummus
- Cook the edamame. If the beans are still in the pods, remove them by gently popping them out with your fingers.
- In a food processor or blender, combine the cooked edamame beans, sesame oil, minced garlic, lemon juice, 4 tablespoons water, and 3/4 teaspoon salt and puree until combined and creamy, scraping the sides occasionally.
- If hummus is dry, add additional water, 1 tablespoon at a time, until hummus is smooth and creamy. Season to taste with more salt.
- Divide the hummus in a serving bowl. Garnish with some sesame oil, some edamame beans and a pinch of paprika.
More of my favorite Asian-inspired recipes
- Fresh summer rolls: Crisp veggies, 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 sushi to-go night to the next level! Cucumber Ginger Sake Sangria and Red Sake Sangria are a delicious addition to your sushi night at Kanpai!
- Crispy Asian Brussels Sprouts: Sweet, spicy, savory and oh so addicting! These restaurant quality sprouts are just amazing.
How to Serve and Store Edamame Hummus
Serve at room temperature or slightly chilled with baked wonton chips and veggies for dipping.
Store leftover edamame hummus in an airtight container in the refrigerator for up to 5 days.
Freeze in an airtight freezer-safe container for up to a month. Keep in mind that the freezing and thawing process changes the texture of the dip. Thaw overnight in the refrigerator, whisking again until smooth if desired.
If you make this Creamy Edamame Hummus Dip and post a picture on social media, be sure to tag me on Instagram @thebakermama so i can see! I just love seeing how inspired and creative you all get with the ideas I share. Enjoy!
xoxo,
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Description
It only takes 5 minutes to mix up this creamy edamame hummus dip. It’s a deliciously easy and nutritious snack that the whole family will love!
- 2 cups cooked and peeled edamame beans
- 3 tablespoons sesame oil
- 2 Garlic cloves, chopped
- 1/4 cup fresh lemon juice
- 4–6 tablespoons of water
- 3/4 teaspoon kosher salt
- More sesame oil, edamame beans, and paprika for garnish
- Cook the edamame. If the beans are still in the pods, remove them by gently popping them out with your fingers.
- In a food processor or blender, combine the cooked edamame beans, sesame oil, minced garlic, lemon juice, 4 tablespoons water, and 3/4 teaspoon salt and puree until combined and creamy, scraping the sides occasionally.
- If hummus is dry, add additional water, 1 tablespoon at a time, until hummus is smooth and creamy. Season to taste with more salt.
- Divide the hummus in a serving bowl. Garnish with some sesame oil, some edamame beans and a pinch of paprika.
- Serve with baked won tan chips and veggies for dipping.