If you love hummus, you have to try this version. It features edamame  (young, green soybeans) in place of chickpeas, which gives it an untraditional and super-fun green color.

A bowl of creamy Edamame Hummus topped with sesame seeds, olive oil, and whole edamame beans, surrounded by carrot sticks, celery sticks, and seeded crackers on a wooden platter.

Hummus is very popular in my house. I make it often, tweak it constantly, and never get bored—because once you’ve got the basic idea down, the possibilities are endless. And while I fully appreciate the convenience of store-bought (and happily use it in recipes like my Penne alla Hummus and Spaghetti Squash with Creamy Hummus), there’s something especially satisfying about blending up a fresh batch at home.

A rainbow of hummus

Over the years, I’ve taken hummus in all kinds of delicious directions—Lentil Hummus, Tropical Mango Hummus, Green Pea and Avocado Hummus, ruby red Beet Hummus… you name it. Each one brings something different to the table, and they’re all fantastic scooped up with veggie sticks, spread onto whole-grain bread or crackers, tucked into wraps and sandwiches, or even thinned out and drizzled as a salad dressing.

A food processor bowl containing bright green edamame, white beans, garlic cloves, and black pepper sits on a white marble surface—ingredients ready to blend into a delicious Edamame Hummus.
A food processor bowl containing a smooth, light green Edamame Hummus mixture blends together, viewed from above on a white marble surface.
A round wooden platter features a bowl of creamy Edamame Hummus topped with edamame and black sesame seeds, surrounded by carrot and celery sticks, crackers, and scattered edamame beans.

Edamame is packed with protein and fiber, a nutrient duo that gives this dip real staying power, and it also contains plant-based omega-3 fats. For this recipe, I love adding soy sauce and rice vinegar to give it a subtle Asian-inspired flavor. You can serve it as a dip with fresh veggies or use it as a sandwich spread on endless combinations!

A bowl of creamy edamame hummus topped with whole edamame beans and black sesame seeds, surrounded by crackers, carrot sticks, and celery sticks on a wooden board.

Smooth, creamy, and completely crave-worthy

This edamame hummus is a wonderful place to start if you’re new to cooking with edamame. You can pick up a bag of frozen edamame pods (shell-off) in the frozen section of your grocery store…. let them thaw and then add them to a food processor along with all the other ingredients. It becomes smooth and creamy, and the subtle Asian-inspired vibe keeps things interesting without overpowering the dip. Think fresh, balanced, and incredibly versatile—the kind of recipe you’ll find yourself making on repeat.

A hand dips a carrot stick into a bowl of creamy Edamame Hummus, garnished with whole edamame beans and black sesame seeds. Carrot sticks and crackers sit beside the vibrant Edamame Hummus on a wooden surface.

More eda-WOW-ME recipes 😉

And if you want to enjoy edamame beyond the blender, I’ve got you covered! My Edamame Crunch Salad is wildly satisfying, and my Sesame-Garlic Edamame is a recipe I lovingly call a “snack-etizer”—perfect for grazing, sharing, or nibbling straight from the bowl!

Give my Asian-Style Salad with Tofu and Brown Rice a try!

A bowl of creamy edamame hummus topped with whole edamame beans and black sesame seeds, surrounded by crackers, carrot sticks, and celery sticks on a wooden board.
(5 stars) 1 rating

Edamame Hummus

This vibrant green hummus is a fun twist on the classic! Made with protein-rich edamame, tahini, and Asian-inspired seasonings, it's perfect as a dip or sandwich spread.
Yield: 2 cups
Prep Time: 5 minutes
Total Time: 5 minutes
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Ingredients
 

  • 2 cups frozen shelled edamame, thawed
  • ¼ cup tahini, sesame seed paste
  • 3 tablespoons rice vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons reduced-sodium soy sauce
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Instructions
 

  • In a food processor combine all the ingredients, and process until smooth and creamy. Garnish with a drizzle of extra virgin olive oil and chopped chives or scallions. Serve with vegetables and whole grain crackers for delicious dipping.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 2tbspsCalories: 60Carbohydrates: 3gProtein: 2gTotal Fat: 5g— Unsaturated Fat: 4.5g— Saturated Fat: 0.5gCholesterol: 0mgSodium: 85mgPotassium: 90mgFiber: 1gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0gVitamin C: 2mgCalcium: 15mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!