I blended basil with edamame to create an Edamame Hummus that doubles as a party dip or a go-to spread for sandwiches and wraps.
I never thought a green hummus could feel so bold but this Edamame Hummus blew me away. Bright, slightly grassy basil weaves through creamy edamame and somehow it turns ordinary snacks into the main event.
I toss it into a Hummus Wrap and people are already asking for more before they finish a bite. I even messed up the first batch and liked it better, so yeah you might make a weird version and still love it.
It’s playful, a little unexpected and not boring. If you like tiny flavor surprises that actually land, this will change how you think about hummus.
Ingredients
- Creamy, nutty soy beans; high in protein and fiber, low in carbs
- Rich sesame paste, adds healthy fats and creamy texture, slightly bitter
- Bright peppery herb, gives fresh green flavor and aromatic lift
- Citrus tang adds acidity, balances richness, boosts vitamin C, brightens
- Punchy savory kick, small calories but big on antioxidants and flavor
- Provides monounsaturated fats, silkiness and richness, keeps dip spoonable wont dry
- Warm earthy spice, optional, adds depth without sweetness, subtle
- Salt amplifies flavors, pepper gives mild heat, use sparingly ok
Ingredient Quantities
- 2 cups shelled edamame, cooked & cooled (about 300 g)
- 1/4 cup tahini
- 1 cup packed fresh basil leaves
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 2 garlic cloves, smashed
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground cumin (optional)
- 2 to 4 tablespoons cold water
- Freshly ground black pepper, a pinch
- Olive oil and extra basil leaves for garnish (optional)
How to Make this
1. If you used frozen edamame, bring a pot of salted water to a boil, add the edamame for 1 to 2 minutes, then plunge into an ice bath and drain well so they’re cool and dry; if they’re already cooked and cooled skip this.
2. In a food processor combine tahini, lemon juice, smashed garlic, packed basil leaves, kosher salt, cumin if using, and a pinch of black pepper; pulse a few times to break the basil down and mix the tahini with the lemon so it loosens up.
3. Add the cooked edamame and 2 tablespoons of the olive oil, then pulse until the mixture is mostly combined and thick.
4. Scrape the bowl down with a spatula, then run the processor while you drizzle in the remaining olive oil and 2 tablespoons cold water; blend until smooth.
5. If the hummus is too thick or grainy add more cold water, 1 tablespoon at a time, until you get a creamy texture you like (you should use between 2 and 4 tablespoons total).
6. Taste and adjust seasoning, adding more kosher salt for saltiness or another squeeze of lemon for brightness; if you used cumin check if you want a bit more for warmth.
7. Don’t overprocess or it can get pasty; stop when it’s silky but still a little fluffy.
8. Transfer to a serving bowl, smooth the top, drizzle a little extra olive oil and scatter extra basil leaves for garnish if you want.
9. Serve right away with veggies, pita or use as a sandwich spread, or refrigerate in an airtight container for up to 4 to 5 days so the flavors mellow.
Equipment Needed
1. Large pot for boiling the edamame
2. Big bowl for an ice bath, to cool them fast
3. Colander or fine mesh strainer to drain well
4. Food processor or high speed blender to make the hummus
5. Rubber or silicone spatula to scrape the bowl down
6. Measuring cups and spoons for tahini, lemon, salt etc
7. Chef’s knife and cutting board to prep basil and smash garlic
8. Serving bowl and spoon for plating and drizzling oil
9. Airtight container for storing leftovers if you dont eat it all
FAQ
Edamame Hummus Recipe Substitutions and Variations
- Chickpeas instead of edamame: Use one 15 oz can, drained and rinsed for the 2 cups edamame. You’ll get a more classic hummus texture, it’s creamier and a bit earthier so adjust lemon and salt to taste.
- Sunflower seed butter or almond butter instead of tahini: Sunflower seed butter is great for sesame allergies, almond butter works too but is slightly sweeter. Use the same amount, thin with a splash of water or oil if it seems thick.
- Parsley or cilantro instead of basil: Parsley keeps the flavor mild and fresh, cilantro gives a brighter, citrusy note. Start with the same volume and add more if you want a stronger herb hit.
- Lime juice or white wine vinegar instead of lemon juice: Lime is a straight 1 to 1 swap and tastes livelier, white wine vinegar is sharper so begin with about 1 tablespoon and taste as you go.
Pro Tips
1. Make sure the edamame is bone dry before you blend. If theres any leftover water the hummus gets watery and kinda grainy. I usually pat them with a towel then squeeze them in a clean cloth or spin them in a salad spinner so theyre really dry.
2. Add the oil and cold water slowly while the processor is running, and stop as soon as it looks silky not pasty. Start with the smallest amount of water and go 1 tablespoon at a time, youll avoid a gluey texture and can always add more but you cant take it away.
3. Tame the garlic and keep the basil bright. Smash the garlic and let it sit a few minutes so it mellows or roast a head and use a couple soft cloves for a sweeter mellow flavor. Also pulse the lemon and tahini with the basil first to help keep the basil green and not over chopped.
4. Do ahead and finish smart. Make it a few hours or a day ahead so flavors meld, then bring to room temp before serving. Right before serving drizzle good olive oil, grate a little lemon zest, and sprinkle flaky salt or toasted sesame seeds for contrast. You can freeze small portions in an ice cube tray for quick single servings later.
Edamame Hummus Recipe
I blended basil with edamame to create an Edamame Hummus that doubles as a party dip or a go-to spread for sandwiches and wraps.
8
servings
126
kcal
Equipment: 1. Large pot for boiling the edamame
2. Big bowl for an ice bath, to cool them fast
3. Colander or fine mesh strainer to drain well
4. Food processor or high speed blender to make the hummus
5. Rubber or silicone spatula to scrape the bowl down
6. Measuring cups and spoons for tahini, lemon, salt etc
7. Chef’s knife and cutting board to prep basil and smash garlic
8. Serving bowl and spoon for plating and drizzling oil
9. Airtight container for storing leftovers if you dont eat it all
Ingredients
2 cups shelled edamame, cooked & cooled (about 300 g)
1/4 cup tahini
1 cup packed fresh basil leaves
2 tablespoons fresh lemon juice (about 1 lemon)
2 garlic cloves, smashed
2 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon ground cumin (optional)
2 to 4 tablespoons cold water
Freshly ground black pepper, a pinch
Olive oil and extra basil leaves for garnish (optional)
Directions
- If you used frozen edamame, bring a pot of salted water to a boil, add the edamame for 1 to 2 minutes, then plunge into an ice bath and drain well so they're cool and dry; if they're already cooked and cooled skip this.
- In a food processor combine tahini, lemon juice, smashed garlic, packed basil leaves, kosher salt, cumin if using, and a pinch of black pepper; pulse a few times to break the basil down and mix the tahini with the lemon so it loosens up.
- Add the cooked edamame and 2 tablespoons of the olive oil, then pulse until the mixture is mostly combined and thick.
- Scrape the bowl down with a spatula, then run the processor while you drizzle in the remaining olive oil and 2 tablespoons cold water; blend until smooth.
- If the hummus is too thick or grainy add more cold water, 1 tablespoon at a time, until you get a creamy texture you like (you should use between 2 and 4 tablespoons total).
- Taste and adjust seasoning, adding more kosher salt for saltiness or another squeeze of lemon for brightness; if you used cumin check if you want a bit more for warmth.
- Don't overprocess or it can get pasty; stop when it's silky but still a little fluffy.
- Transfer to a serving bowl, smooth the top, drizzle a little extra olive oil and scatter extra basil leaves for garnish if you want.
- Serve right away with veggies, pita or use as a sandwich spread, or refrigerate in an airtight container for up to 4 to 5 days so the flavors mellow.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 54g
- Total number of serves: 8
- Calories: 126kcal
- Fat: 9.6g
- Saturated Fat: 1.4g
- Trans Fat: 0g
- Polyunsaturated: 1.6g
- Monounsaturated: 6.6g
- Cholesterol: 0mg
- Sodium: 180mg
- Potassium: 211mg
- Carbohydrates: 5.6g
- Fiber: 2.6g
- Sugar: 0.6g
- Protein: 5.6g
- Vitamin A: 350IU
- Vitamin C: 2.6mg
- Calcium: 55mg
- Iron: 1mg
