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Fresh Edamame Hummus Recipe Easy Creamy Zesty Dip for Snacks

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A quick and easy fresh edamame hummus that’s creamy, zesty, and perfect for snacking. This recipe uses simple ingredients and delivers a vibrant twist on classic hummus.

Ingredients

Scale
  • 1 ½ cups (225 grams) shelled frozen edamame
  • ¼ cup (60 ml) tahini
  • 2 cloves garlic, minced
  • 3 tablespoons (45 ml) fresh lemon juice
  • 3 tablespoons (45 ml) extra virgin olive oil, plus more for drizzling
  • ½ teaspoon ground cumin
  • ¾ teaspoon salt, adjust to taste
  • 2–3 tablespoons reserved cooking water (aquafaba) or plain water

Instructions

  1. Bring a pot of salted water to a boil. Add 1 ½ cups (225 grams) of shelled frozen edamame and cook for 4-5 minutes until tender but still bright green. Drain well, reserving 2-3 tablespoons of the cooking water (aquafaba). Let the edamame cool slightly.
  2. While the edamame cooks, mince 2 cloves of fresh garlic finely. Juice 3 tablespoons (45 ml) of fresh lemon juice, removing seeds.
  3. In a food processor, combine the cooked edamame, ¼ cup (60 ml) tahini, minced garlic, lemon juice, 3 tablespoons (45 ml) extra virgin olive oil, ½ teaspoon ground cumin, and ¾ teaspoon salt. Start blending on low speed.
  4. Slowly pour in 2-3 tablespoons of the reserved edamame cooking water (or plain water if you didn’t save any) to help the mixture blend smoothly. Stop and scrape down the sides as needed. The hummus should be creamy but not runny. Add water 1 tablespoon at a time if too thick.
  5. Taste and adjust seasoning by adding more salt, lemon juice, or garlic if needed. Blend briefly again to combine.
  6. Transfer the hummus to a serving bowl. Drizzle with a little more olive oil and optionally sprinkle smoked paprika or chopped fresh herbs on top.
  7. Let it rest at room temperature for 10 minutes before serving to allow flavors to meld. Serve with pita chips, fresh veggie sticks, or as a spread in sandwiches.

Notes

Use fresh lemon juice for best flavor. Pulse the food processor to avoid warming the hummus. Aquafaba adds a silkier texture than plain water. Store leftovers in an airtight container in the fridge for up to 4 days. Flavors improve after resting overnight. Optional additions include smoked paprika, fresh herbs, cayenne pepper, or roasted red peppers.

Nutrition

Keywords: edamame hummus, creamy dip, zesty hummus, healthy snack, vegan dip, gluten-free hummus, easy hummus recipe

Find it online: https://chrisfeasts.com/fresh-edamame-hummus-recipe-easy-creamy-zesty-dip-for-snacks/