Edamame Hummus

edamame hummus with tai color pepper and crackers in dish

This recipe is from CatwithaK.


  • 12 ounces frozen edamame
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 3 garlic cloves
  • 2 lemons (or lemon essential oil)
  • 1/3 cup tahini
  • 1/4 cup olive oil
  • 1/2 cup ice water


  1. Place edamame in a small saucepan with the baking soda and the garlic and cover with water. Bring to a boil, reduce to a simmer and simmer for 25-30 minutes or until very soft.
  2. Strain the edamame and garlic and transfer to a food processor or high-speed blender.
  3. Add the lemon juice, starting with the juice of one lemon first, then add the tahini, one teaspoon salt, the olive oil, and a few tablespoons of water.
  4. Blend until very smooth, scraping down the sides as needed.
  5. Drizzle in more of the ice water to reach the consistency that you like. Taste and add more lemon juice and salt as needed. 
  6. Spread in a shallow bowl and top with reddish slices, cilantro, and a drizzle of olive oil. Serve with crudite, naan bread, or crackers. 

Keywords: hummus, dip

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