Edamame Hummus

  • Yield: 12 to 16 servings

Serve with flat breads, crudites or crackers. Shelled edamame (soybeans) and tahini or sesame paste can be found in natural food stores, Asian grocery stores and the natural food sections of most supermarkets. The crushed ice keeps the mixture cool while processing and makes it possible to use less oil.


-- Water
2cups frozen, shelled edamame
1-- (29-ounce) can chickpeas, drained and rinsed
4-- garlic cloves, peeled
2tablespoons grated ginger root
1/2cup tahini
3tablespoons lemon juice
3/4cup extra-virgin olive oil
1/4cup Asian sesame oil
1/2cup crushed ice
1tablespoon hot sauce, such as Tabasco
1/3cup chopped cilantro
-- Kosher salt, to taste


  1. Bring a pot of water to boil and add edamame. Cook 10 minutes until tender. Drain and rinse under cold water. Place in a blender or a food processor fitted with the metal blade. If you like a bit more texture in your hummus, reserve about 1/3 cup whole edamame to fold in at the end. Add remaining ingredients and process or puree until just a little chunky. If you reserved 1/3 cup edamame, fold it in now. 

Nutritional Info *per serving

  • Calories 238
  • Fat 20g
  • Saturated Fat 3g
  • Cholesterol 0mg
  • Sodium 15mg
  • Carbohydrate 11g
  • Fiber 3g
  • Sugars .09g
  • Protein 6g