I love giving classic recipes a fresh twist and this vegan edamame hummus is one of my favorites. Instead of the usual chickpeas I blend creamy edamame with bright lemon and a hint of garlic for a dip that’s just as satisfying as the original but with a unique pop of flavor.
This hummus is perfect for anyone looking to add more plant-based options to their snack game. It’s vibrant smooth and packed with protein making it perfect for spreading on toast scooping with veggies or adding to your favorite grain bowls. Once you try it you’ll want to keep a batch in your fridge all week long.
Why You’ll Love This Vegan Edamame Hummus
As a vegan chef with years in the kitchen and a passion for nourishing food, I am always on the lookout for recipes that hit both the health and flavor mark. This vegan edamame hummus does exactly that. Packed with plant-based protein from tender edamame and free from any animal products or processed oils, it offers a naturally creamy texture without sacrificing nutrition. The punchy brightness from lemon juice and raw garlic gives each bite a zing that keeps you coming back for more.
If you are exploring vegan eating or want to bring more variety to your plant-based dishes, you will appreciate how this hummus fits any meal or snack lineup. I love spreading it on seeded toast for a protein-rich breakfast or serving it with crisp veggies when I want a quick post-workout snack. It is also ideal for topping salads, dolloping onto grain bowls, or serving at gatherings—the eye-catching green color makes it a total standout.
What really sets this hummus apart for health-conscious eaters is its macro-nutrient profile. Edamame is a complete protein, meaning it contains all essential amino acids. Combined with heart-healthy fats from tahini and fiber-rich lemon, this dip balances energy and satiety without any heaviness. Every batch I make in my kitchen disappears fast because the flavor is fresh, light, and irresistible. This recipe checks every box for vegan beginners and longtime plant-based cooks seeking healthy, crave-worthy foods at home.
Ingredients for Vegan Edamame Hummus
To create my creamy and vibrant vegan edamame hummus, I use simple whole-food ingredients that celebrate freshness and plant-based nutrition. Gather these ingredients before starting. Each one delivers vital flavor or nutrition while keeping the hummus completely vegan and naturally gluten-free.
- 1 1/2 cups shelled edamame (cooked and cooled)
- 1/4 cup tahini (well-stirred)
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 garlic clove (peeled)
- 2 tablespoons extra-virgin olive oil (optional, for extra creaminess)
- 1/2 teaspoon fine sea salt (adjust to taste)
- 1/4 teaspoon ground cumin
- 3 to 4 tablespoons ice-cold water (for blending to smoothness)
- Fresh herbs for garnish (optional: parsley, chives, or dill)
When prepping the edamame, I always choose shelled and thawed frozen edamame to save time. For the tahini, stir well so oils are mixed evenly. Freshly squeezed lemon juice brightens the dip and the garlic adds an aromatic kick. Cold water ensures the hummus blends creamy without needing extra oil for those wanting an oil-free option.
| Ingredient | Amount |
|---|---|
| Shelled edamame | 1 1/2 cups |
| Tahini | 1/4 cup |
| Fresh lemon juice | 3 tablespoons |
| Garlic clove | 1 |
| Olive oil (optional) | 2 tablespoons |
| Fine sea salt | 1/2 teaspoon |
| Ground cumin | 1/4 teaspoon |
| Ice-cold water | 3 to 4 tablespoons |
| Fresh herbs (optional) | For garnish |
Tools and Equipment Needed
Making vegan edamame hummus in your own kitchen is simple with just a few essential tools. As someone who values efficiency and a tidy workspace, I always recommend starting with clean equipment to make prep and cleanup smooth.
- Food Processor or High-Powered Blender: The most important tool for this recipe. It purees the edamame into a creamy and smooth hummus. I use my food processor for its strong motor and ease of use.
- Measuring Cups and Spoons: Accurate measurements matter for consistent flavor. Keep both a set of dry measuring cups for the edamame and tahini and measuring spoons for seasonings and lemon juice.
- Mixing Bowl: A medium bowl is handy for thawing and draining the edamame or for mixing the hummus before serving.
- Spatula: Use a flexible silicone spatula to scrape down the sides of your food processor, ensuring all ingredients blend evenly and nothing goes to waste.
- Citrus Juicer (Optional): If you are using fresh lemons, a handheld juicer makes extracting juice quick and easy.
- Fine Mesh Sieve (Optional): If your edamame is especially icy or you prefer a smoother texture, you can briefly rinse and drain the beans to remove excess water before blending.
- Serving Dish: A shallow bowl or plate is perfect for presenting the finished hummus with a swirl of olive oil and fresh herbs.
With these simple yet effective tools, you will have everything you need to master vegan edamame hummus at home and enjoy healthy plant-based flavors easily.
Directions
This vegan edamame hummus comes together in just a few simple steps. Follow my method for bright, creamy, and ultra-flavorful plant-based dip every time.
Prep the Edamame
- Place 1 1/2 cups of frozen shelled edamame in a bowl.
- Cover the edamame with hot water and let sit for about 5 minutes until fully thawed and bright green.
- Drain well and pat dry with a clean towel to remove any excess moisture.
Blend the Hummus
- Add the thawed edamame to your food processor bowl.
- Add 1/4 cup tahini, 3 tablespoons fresh lemon juice, 1 garlic clove, 1/2 teaspoon fine sea salt, and 1/4 teaspoon ground cumin.
- Pulse several times to break down the edamame and combine the ingredients.
- Scrape the sides with a spatula.
- With the motor running, drizzle in 3 to 5 tablespoons ice-cold water until the hummus looks smooth and creamy. Pause as needed to scrape down the bowl to ensure even blending.
Adjust Seasoning and Texture
- Taste the hummus. For more brightness add a squeeze of lemon juice. For richness add 1 to 2 teaspoons extra-virgin olive oil (optional).
- Add a pinch more salt or cumin if you want a punchier flavor.
- If the hummus seems too thick blend in another tablespoon of ice-cold water.
- Transfer to a serving bowl.
- Garnish with fresh herbs or a drizzle of olive oil if desired. Serve chilled or at room temperature for the best texture and flavor.
Make-Ahead and Storage Tips
I love how easy it is to prepare vegan edamame hummus ahead of time. You can make a double batch and have a quick protein-rich snack or spread ready to go for busy weekdays.
After blending the hummus to creamy perfection I transfer it to an airtight container. I always let it chill for at least thirty minutes before serving—this lets the flavors marry and the texture set up nicely.
For storage I keep my edamame hummus in the refrigerator. It will stay fresh for up to five days. Always use a clean spoon each time you scoop some out to maximize freshness and avoid cross-contamination.
If you want to prep the hummus for a gathering or meal prep session, you can also portion it into small single-serve containers. This makes it easy to grab a serving for lunches, snacks, or as an add-on to grain bowls.
Here is a quick look at make-ahead and storage recommendations:
| Step | Detail |
|---|---|
| Chill Before Serving | 30 minutes min for best flavor blend |
| Storage Container | Airtight, sealed lid |
| Fridge Life | Up to 5 days |
| Freezer Option | Not recommended (texture changes) |
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I do not recommend freezing edamame hummus because the texture can become watery and separated. For optimal taste and creaminess enjoy within the refrigerated window. Garnish just before serving to keep herbs and toppings fresh and vibrant.
Serving Suggestions
I love showing people how versatile and crowd-pleasing vegan edamame hummus can be. Its silky texture and vibrant green hue make every meal look fresh and inviting. Here are my favorite ways to enjoy it:
- Serve as a dip with raw vegetables like cucumber rounds, carrot sticks, bell pepper strips, and snap peas for a refreshing appetizer or snack.
- Spread generously onto toasted sourdough, multigrain, or pita bread for a quick breakfast or light lunch. Add sliced tomatoes or avocado for extra flavor.
- Dollop onto grain bowls with brown rice, quinoa, roasted sweet potato, arugula, and shredded red cabbage for a protein boost that keeps the meal satisfying.
- Use as a spread in wraps or sandwiches to replace traditional mayonnaise. Layer with grilled veggies, leafy greens, and pickled onions for a wholesome lunch.
- Thin with a splash of lemon juice or water to create a vibrant salad dressing or drizzle over roasted vegetables.
- Top with a sprinkle of smoked paprika, toasted sesame seeds, or fresh herbs for color and flavor before serving at gatherings.
This hummus is always a hit at parties and potlucks. I recommend serving it slightly chilled with plenty of colorful veggie dippers for a platter that disappears quickly. Edamame hummus also pairs beautifully with baked falafel, crispy chickpeas, or homemade vegan crackers—get creative and enjoy experimenting with new combinations.
Tips and Variations
For ultra-creamy hummus, I let the edamame thaw fully and gently pat it dry before blending. This prevents excess water and allows the tahini to shine for a richer texture.
I sometimes swap the tahini for almond butter or sunflower seed butter when I want a nutty twist or need a sesame-free option. Both create a smooth creamy spread while keeping the recipe plant-based and allergy-friendly.
For extra flavor, I love adding fresh herbs to the food processor. Cilantro, parsley, or basil give a bright green color and garden-fresh aroma. A pinch of smoked paprika or a splash of sriracha turns this hummus into a bold dip for veggie lovers who crave heat.
If I want an extra protein boost, I blend in a half-cup of cooked chickpeas along with the edamame. This adds fiber and a subtle nutty flavor reminiscent of classic hummus.
For a vibrant green hue and a boost of greens, I add a handful of baby spinach or a few kale leaves to the mixture. This barely changes the flavor but adds nutrition and a more eye-catching color.
To control the texture, I always add ice-cold water gradually as I process the hummus. This method creates a fluffy mousse-like spread—perfect for dipping pita or spooning over salads.
I sometimes garnish the hummus bowl with toasted sesame seeds, hemp seeds, or crushed roasted edamame for crunch and extra nutrition. A final drizzle of high-quality extra-virgin olive oil on top adds depth if you do not mind using a little oil.
For a meal or party platter, I serve this hummus with an array of colorful veggies, gluten-free crackers, or grilled flatbread. If I am prepping a toast topping or sandwich spread, I mix in extra lemon juice and fresh pepper for a zesty finish.
When sharing this recipe with people new to vegan food, I encourage mixing and matching ingredients based on taste preferences and what is on hand. Edamame hummus is incredibly forgiving and adapts to any kitchen style or craving.
Conclusion
Trying out this vegan edamame hummus has been such a fun way for me to add variety and color to my meals. I love how easy it is to whip up and how flexible the flavors can be depending on what I have in my kitchen.
If you’re looking for a fresh plant-based dip or spread that’s both nourishing and delicious this recipe is definitely worth a spot in your regular rotation. I hope you enjoy making it as much as I do!
