Edamame Hummus


Creamy edamame makes a colorful base for hummus. Serve with crackers or your favorite veggies for dipping.

Edamame Hummus
Prep time 20
Cook Time 0
Total Time 20

Nutritional Information

Makes: 16 Servings
Calories 81kcal
Carbohydrates 5g
Fat 6g
Saturated Fat 1g
Monounsaturated Fat 3g
Protein 3g
Cholesterol 0mg
Dietary Fiber 1g
Potassium 100mg
Sodium 78mg
Total sugars 2g


STEP 1 Cook edamame according to package directions; drain.
STEP 2 In a food processor, combine edamame, parsley, lemonjuice, water, tahini, garlic, salt and cumin. Cover and processuntil smooth. With food processor running, slowly add oil in a thinsteady stream, processing until smooth. Add additional water ifnecessary to reach desired consistency. If desired, sprinkle withpaprika. Serve with vegetable dippers.
© Meredith Corporation. All rights reserved. Used with permission.


1 10-ounce package frozen edamame (soybeans)

½ cup snipped fresh Italian (flat-leaf) parsley

¼ cup lemon juice

¼ cup water

1 tablespoon tahini (sesame seed paste)

3 cloves garlic, peeled and quartered

½ teaspoon salt

½ teaspoon ground cumin

⅓ cup olive oil

⅛ teaspoon paprika (optional)

8 cups assorted vegetable dippers, such as sweet pepper pieces, cucumber slices, baby carrots, snow pea pods, and/or celery sticks

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