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edamame hummus

The Silkiest Edamame Blender Hummus Dip (Vegan, Gluten Free)

4.67 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Course Appetizer, Lunch
Cuisine American, Mediterranean
Servings 2 cups


  • 12 ounces frozen edamame
  • 1 tsp baking soda
  • 1/2 tsp ground cumin
  • 1 1/2 tsp Kosher salt
  • 3 garlic cloves, halved
  • 2 lemons
  • 1/2 cup tahini
  • 1/4 cup extra virgin olive oil
  • 1/2 cup ice water

To serve:

  • radishes, sliced thin
  • fresh cilantro, chopped
  • roasted pumpkin seeds
  • extra virgin olive oil
  • ground cumin


  • Place edamame in a medium saucepan with baking soda and garlic and cover with water.
  • Bring to a boil, reduce to a simmer, and simmer for 25-30 minutes until very soft and falling apart.
  • Strain the edamame and garlic and transfer to a high speed blender.
  • Add the lemon juice, starting with one lemon. Then add tahini, one teaspoon of salt, the olive oil, and a few tablespoons of water.
  • Blend until very smooth, scraping sides as needed.
  • Drizzle in more ice water to reach the consistency you like best. I use about 1/4 cup for this one.
  • Taste and add more lemon and salt. I usually use 1 1/2-2 lemons for this and add a touch more salt.
  • Spread into a shallow bowl and top with the radish, cilantro, cumin, olive oil and pumpkin seeds.
  • Serve with naan, tortilla chips, or crudite and enjoy!
Keyword edamame, hummus, plant based
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