This protein-packed, vegan, super green edamame hummus recipe is bursting with nutrients and it’s so delicious. My daughters love it for a snack or to make a tortilla roll-up for their lunch boxes.
Table of contents
Why We Love This Recipe For Edamame Hummus
If you are looking to mix up your regular homemade hummus and are a fan of Trader Joe’s edamame hummus, then you’re going to love this easy green hummus made with the perfect lemony creamy blend of chickpeas, shelled edamame beans, and a little fresh spinach to give it amazing bright green color.
Now, if you are not already a fan of Edamame Hummus, then you may be wondering what is edamame hummus made of? Well for this version, I took the usual suspects from traditional hummus: chickpeas, lemon, garlic, tahini and olive oil and added in edamame and garden fresh spinach. The result is a bright green superfood hummus that adults and kids will love.
YUMMY, YUMMY, YUMMY! A nice break from the traditional hummus; my kids all loved it and the color reminded me of spring!
This is a new favorite in our home!~Cyn
- Makes a great party dip, healthy snack and is perfect for lunchbox veggie hummus wraps.
- This recipe can be made ahead -so it’s perfect for meal prep or entertaining.
- Each serving of edamame hummus has 2 grams of fiber and 3 grams of protein!
- Adding tahini, lemon juice and lots of salt ensures this hummus is just as good, if not better than your favorite hummus brands like Sabra!
- Making this homemade hummus only takes 10 minutes.
- It’s easy and fast enough to make any time of the week!
- You can easily double or triple this recipe for large parties or busy (and hungry) weeks!
- This recipe, as well as traditional hummus, is naturally gluten free and dairy free.
Key Ingredients For This Recipe
- Chickpeas- Use canned, drained and rinsed chickpeas. (I look for ones that come in BPA-free cans.)
- Edamame- I used frozen and thawed shelled edamame. Try to use certified Organic edamame too, so you’re sure they’re not GMO soybeans.
- Lemon juice- Use freshly squeezed lemon juice rather than pre-squeezed.
- Tahini- Tahini is essentially sesame seed butter. You’ll only need to add a little bit of this.
- Garlic- Fresh minced garlic adds a much-needed kick to the hummus.
- Coarse kosher salt- Add more or less to taste depending on which kind of salt you use.
- Spinach leaves- Use fresh spinach leaves, not frozen.
- Extra-virgin olive oil- A high-quality and flavorful olive oil makes all the difference here.
How to Make Edamame Hummus Recipe
Step 1: Puree chickpeas & edamame
First start by finely chopping up the edamame, chickpeas, tahini and lemon jucie in the food processor. Spend some time here, it may take a few rounds of scraping the sides of the bowl. Remember, edamame have tougher outer skins than chickpeas, so in order to make your edamame hummus really creamy and smooth, this step is important.
Step 2: Add garlic & spinach
Make a paste with the chopped garlic and salt. First chop the garlic. Then sprinkle on salt and then chop it together. Then start to work the mixture back and forth(almost like a smearing motion) to make the garlic paste. This step is important to make the garlic dissolve evenly into the hummus, so you don’t get a big bite of raw garlic. More of an overall garlic flavor.
Then add the garlic paste into the processor and whirl it in with a big handful of spinach leaves. The spinach adds even more bright green color to the hummus, and a little bit of sneaky healthy veggies never hurt anyone.
Step 3: Add oil
Last but not least drizzle in the olive oil while the motor runs. You’ll end up with creamy dreamy bright green Edamame Hummus!
FAQs and Expert Tips
It can be made four days in advance. Sore in an airtight container in the refrigerator.
It can be bought at Trader Joes and in the deli department of the grocery store or supermarket.
Serve chilled or at room temperature.
Yes! You can add a little lemon juice to balance the saltiness.
Ways to Serve Edamame Hummus
- Use the hummus to make these Veggie Spinach Wraps with Hummus.
- Use purchased veggie chips (I love the way these sweet potato chips by Terra taste with Edamame Hummus.)
- Pita Chips are also a yummy idea. If you make your own pita chips, you can control how much oil is used. I also love Stacy’s too!
- We love hummus smeared over warm naan. Try making homemade whole-wheat naan!
- For lunch box snack. Place 1/4 cup in the bottom of a screw top container, and stand raw veggie sticks on end into the container.
- Make super green monster sandwiches with sprouts, spinach and a few slices of onion.
Additional Snack Recipes to Try
- These Paleo Energy Balls are such a great on-the-go snack.
- I love making Lacinato Kale Chips when I’m craving something crunchy and salty.
- My whole family loves this Simple Homemade Apple Sauce. It’s so delicious.
- These Crispy Baked Pumpkin Seeds should come with a warning label on them. They’re so addicting!
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
This protein packed edamame hummus is ready in 10 minutes and makes a yummy kid friendly snack or party appetizer.
- 1 cup canned chickpeas, drained and rinsed
- 1 cup frozen edamame, thawed
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 1/2 clove garlic, minced
- 1 1/4 teaspoon coarse kosher salt, divided
- 1 cup fresh spinach leaves
- 1/2 cup extra-virgin olive oil
- Puree chickpeas, edamame, lemon juice and tahini in a food processor, scraping sides as necessary until as smooth as possible, about 1 minute.
- Mash garlic and ½ teaspoon salt with the side of a chefs knife to make a paste. Add garlic salt paste, spinach and the remaining ¾ teaspoon salt to the food processor and pulse 8 to 10 times to combine, scraping sides as necessary.
- With motor running drizzle in oil and continue to process, scraping down sides if necessary, until smooth, 1 to 2 minutes. Store up to 4 days in the refrigerator.
Can be made 4 days ahead. Keep refrigerated in an airtight container
- Prep Time: 10 minutes
- Cook Time: na
- Category: Appetizer
- Method: Food Processor
- Cuisine: American
- Serving Size: 1/4 cup
- Calories: 146
- Sugar: 0 g
- Sodium: 174 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 3 g
Keywords: edamame hummus, green hummus