Edamame Hummus

Edamame Hummus

You know I love a veggie forward recipe, and this Edamame Hummus is a favorite!  It whips up in minutes, has a lovely green color, and a bright fresh flavor. It’s perfect for this sizzling weather most of us are having right now. Serve it chilled with cold, crunchy carrots and cucumbers. Or use it as a sandwich filling. Snack, appetizer, desk lunch…Edamame Hummus is here for you.

edamame hummus ingredients

Making Edamame “Hummus”

I may be taking liberties with the word hummus. This version has edamame instead of chickpeas, miso instead of tahini, silken tofu to help it blend, and some flavor boosters like toasted sesame oil, scallions, and cilantro. And of course I couldn’t get away with calling it hummus without adding a little garlic. It does have a similar texture to traditional hummus, and can be enjoyed in all the same ways. I start with frozen, shelled edamame. You can defrost it in the fridge or on the counter, or even under running water.

miso edamame hummus

tofu edamame hummus

You can keep the edamame hummus in the fridge and snack on it throughout the week with carrot sticks and pita chips.  Or you could share and serve it as a starter.

However you enjoy this flavorful and healthy snack, we want to hear about it! Please take a moment to rate and comment on the recipe, and tag us in your pics @funkyasiankitchen, we love seeing your creations.


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recipe edamame hummus

Edamame Hummus

  • Author: Funky Asian Kitchen
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 cups 1x


  • 1 ½ cup shelled edamame beans (thawed if frozen)
  • 3 Tablespoons neutral oil
  • juice of ½ lemon
  • 1 Tablespoon miso
  • 1 large garlic clove, roughly chopped 
  • 3 ounces silken tofu 
  • ½ cup cilantro (a small handful) roughly chopped
  • 2 scallions, trimmed and roughly chopped
  • ½ teaspoon sea salt
  • Ground black pepper to taste
  • 2 teaspoons sesame oil


  1. Put the edamame, oil, juice of 1 lemon, garlic clove, tofu, miso, cilantro, scallion, and salt in the food processor or high powered blender. 
  2. Puree until it’s a paste. (Edamame will not puree into a smooth paste. It will break down into a chunky paste.) Taste it and add a little more salt and black pepper if needed.
  3. Refrigerate until ready to serve.
  4. Serve edamame hummus with veggie sticks, chips, toasted baguette slices, or even cold poached shrimp.

Keywords: dip, edamame, vegan, vegetarian, appetizers, snacks, healthy

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