edamame hummus

What I like most about eating a plant-based diet is the enormous variations of beans. I hated beans as a kid, but nowadays I simply can’t imagine being able to make delicious healthy recipes without beans. There are so many variations and so many different textures and flavors out there. If you are stuck to just one bean, try to experiment. I had moments  that I was crazy about chickpeas and lentils and would make hummus every day or add lentils to almost any type of salad. Nowadays I can luckily also enjoy other type of beans. At the moment my favorite are butter beans and edamame. Last weekend I created this amazing edamame hummus.

This is the perfect snack, full with proteins that will curb any craving you have. It is so yummy and satiating.

edamame hummus

This edamame hummus is easy and fast to make, and can be used as a spread or dip as well. I also love to use it next to a raw salad or to mix it through some in garlic and tamari roasted soba noodles.
So if chickpeas are too heavy for you, but you don’t want to miss out on the amazing taste of hummus this recipe is for you. Also, I’m not using any olive oil in this recipe so that might be a reason for some of you to try this recipe out. I only used a tiny bit of tamari, because that goes much better with the edamame beans than olive oil.

If you like sushi (or nori) you have to try to eat this edamame hummus with nori sheets. The perfect snack!

So tell me, are you also such a dip lover?

edamame hummus

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edamame hummus

edamame hummus

  • Author: The Green Creator
  • Cook Time: 15 mins
  • Total Time: 15 mins
  • Yield: 1 cup 1x
  • Category: glutenfree, snacks, snack, vegan
  • Cuisine: vegan, plantbased, paleo, vegetarian, healthy, dairyfree, glutenfree, sugarfree, lowfat


This oil-free edamame hummus is the perfect snack, full with proteins that will curb any craving you have. It is so yummy and satiating.


  • 1½ cups frozen edamame, shelled, thawed
  • 1½ tablespoons tahini
  • 2 garlic cloves
  • 2 tablespoons lemon juice
  • 23 tablespoons water (more if the hummus is too thick)
  • 1½ teaspoons tamari
  • a few dashes of dried ginger
  • optional:
  • ⅛ tsp red pepper flakes or cayenne pepper
  • As a snack: nori sheets


  1. Steam or boil the frozen edamames for 8 minutes and let cool for about 15 minutes.
  2. Combine all the ingredients in a blender or food processor and blend until smooth. Stop every minute to scrape the sides. Add more water if the hummus is too thick.
  3. Nori snack:
  4. Tear the nori into pieces and dip it into the edamame dip or spread the dip between two pieces of nori.


If you keep this hummus in the fridge for the next day, the color will turn darker/greyish, so it’s best to consume the hummus the same day. But of course you can also just scrape off the greyish surface if you eat it the next day.

photos by the green creator (c) (copyright)

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