Edamame Hummus is a spin on traditional hummus made without chickpeas and seasoned with jalapeño and cilantro for a fresh and spicy flavour. Serve it up with veggies, pretzels or crackers for a quick and easy snack, or use it as a spread for sandwiches and wraps!
*This post was originally published in January 2018. It has been updated with new photos and text, including helpful tips for readers and minor adjustments to the recipe. Scroll to the bottom to see an original photo.
When it comes to hummus, we eat a lot of it. And since I’m usually whipping up a batch every other weekend, I tend to use that time to get creative with different flavour combinations. Here are a few of our favourites that we make all the time:
And, of course, this cilantro jalapeño edamame hummus!
Ingredients to make this edamame hummus recipe
Edamame – Edamame replaces the chickpeas in this recipe. I used frozen shelled edamame that I just defrosted in hot water for a few minutes.
Jalapeño – For some added heat, the recipe calls for a quarter of a jalapeño. If you prefer a spicier hummus, feel free to add more. If you prefer a non-spicy hummus, you can reduce the amount or just leave it out.
Cilantro – Fresh cilantro adds a punch of flavour to this hummus and pairs well with the jalapeño.
Tahini – This is a standard ingredient in hummus. It has a strong taste, but in just the right quantity, it adds that signature hummus flavour and creamy texture.
Garlic – I used two cloves of fresh garlic in this recipe, but you can use more or less depending on how garlicky you like your hummus.
Oil – Extra virgin olive oil is mixed into the hummus and drizzled over top just before serving.
Water – This helps whip up the hummus into a light and creamy texture. I usually start with 4 tablespoons and add more to reach the desired consistency.
Lemon – Freshly squeezed lemon juice adds a little tangy flavour and pairs well with the fresh cilantro. It also takes the edge off the jalapeño if you decide to go with an extra spicy hummus.
Salt and pepper – Just enough for flavouring. Add more or less to suit your taste.
How to make edamame cilantro hummus
- Cook your frozen edamame according to package instructions (usually 3-4 minutes on the stovetop).
- Drain the edamame and let it cool slightly before adding it to your food processor bowl.
- Add the remaining ingredients to the food processor, except for the water, and start processing on high. Once the ingredients are blended together, keep the processor running and start adding the water one tablespoon at a time until you reach your desired consistency. You may need to stop the food processor a few times to scrape down the sides of the bowl.
- Scoop the hummus into a bowl and serve immediately, or chill in the refrigerator for a few hours to let the flavours blend together.
Frequently asked questions
- How do you store edamame hummus? Like all hummus, this version should be covered and stored in the refrigerator.
- How long will this edamame dip last? If stored properly, it should last for 4-5 days.
- Can you freeze hummus made with edamame and fresh cilantro? You can freeze hummus, but I don’t normally recommend it. While I haven’t tried freezing this recipe, I’ve tried it with other hummus recipes, and the hummus just doesn’t have the same texture after it’s frozen and thawed.
- Can you use fresh edamame in the shell? Yes, you can. You’ll just need to cook and shell the edamame before adding it to the hummus.
- Do you need to remove the skins on the edamame? If want a smoother hummus texture, you can peel the skins off, but in the spirit of saving time, I just leave them on.
Additional tips and substitutions
- Some people can’t tolerate the taste of cilantro. If you fall into that category, try using fresh parsley instead. It will change the flavour of the hummus slightly, but it still works as a fresh herb ingredient.
- If you’re not a fan of the strong flavour of tahini, try using sunflower seed butter. It has a similar texture but will add a slightly different taste to the hummus.
- For an extra light and fluffy hummus, add a little more water. For a thicker hummus, use less water.
- If you don’t have a food processor, you can make this hummus in a blender.
- I usually serve this hummus with a drizzle of oil and chopped jalapeño and cilantro but that’s completely optional.
If you make this edamame hummus with cilantro and jalapeño, I’d love to hear what you think in the comments below.
HUNGRY FOR MORE? Follow Crumb Top Baking on Instagram, Pinterest and Facebook!
Print
Edamame Hummus with Jalapeño and Cilantro
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 cups
- Category: Dips
- Method: Food Processor
- Cuisine: American
- Diet: Vegan
Description
Edamame Hummus is a spin on traditional hummus made without chickpeas and seasoned with jalapeño and cilantro for a fresh and spicy flavour. Serve it up with veggies, pretzels or crackers for a quick and easy snack, or use it as a spread for sandwiches and wraps!
Ingredients
- 2 cups frozen shelled edamame
- 1 cup fresh cilantro, packed
- 1 large lemon, juiced
- 1/4 cup tahini
- 1/4 jalapeño pepper, seeded and chopped
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 4–6 tablespoons water
- Additional oil, cilantro and jalapeño for topping (optional)
Instructions
- Cook your frozen edamame according to package instructions (usually simmer in hot water for 3-4 minutes on the stovetop).
- Drain the edamame and let it cool slightly before adding it to your food processor bowl.
- Add the remaining ingredients to the food processor, except for the water, and start processing on high. Once the ingredients are blended together, keep the processor running and start adding the water one tablespoon at a time until you reach your desired consistency. (You may need to stop the food processor a few times to scrape down the sides of the bowl).
- Scoop the hummus into a bowl and top with additional chopped jalapeño and cilantro and a drizzle of oil.
- Store any leftovers in an airtight container in the refrigerator and enjoy within 4-5 days
Notes
- To create an extra light and fluffy hummus, add a little more water. For a thicker hummus, use less water.
- The hummus is moderately spicy. For some added heat, use more jalapeño. For less heat, reduce the amount of jalapeño or just leave it out.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Keywords: cilantro hummus, edamame dip
Love the flavours of cilantro and jalapenos in this hummus! And digging the new updated photos too, Leanne! Yum!
★★★★★
Thanks so much Michelle!
Do you need the yeast?
Hi Ashley. No, the nutritional yeast is not essential. It adds a cheesy flavour but if you want to leave it out, or sub in some parmesan cheese, that totally works too. Thanks!
Hummus is a staple around here too! Edamame hummus is always the prettiest to look at, yet I always seem to stick with the classic chickpea hummus. I think I need a break from chickpeas and will be going green next time. Thanks for sharing, Leanne! 🙂
Thanks Nicole! I tried edamame in hummus when I needed a break from chick peas! It’s a nice change, and now it’s pretty much the only hummus I make! Happy Sunday!
I’ve made hummus from a lot of different veggies, but never with edamame. Now I need to try this!
★★★★★
Thanks Colleen! Hope you get a chance to try it. I love edamame in hummus! It adds a nice, thick texture. Be sure to let me know if you make it!
I love snacking on edamame! And I would love this edamame dip with that little spicy touch! The color is beautiful too, which is a bonus. And the addition of nutritional yeast is very interesting. Makes me want to start dipping 😉 .
Thanks Nicoletta! We like our hummus a bit spicy! And I’ve been adding nutritional yeast to different recipes lately just for the subtle cheesy flavour. Enjoy the rest of your weekend!
What a fabulous idea! I have some pretzels in my cupboard that would go perfectly with this! I’m adding it to my “must try” list.
★★★★★
Oh yes, pretzels are perfect with this hummus! Let me know what you think if you give it a try!
You know what is so perfect? I actually have a 1/4 of a jalapeno leftover in my fridge, haha! It’s meant to be. I’m definitely craving all the veggies and clean eats this January too – December was way too indulgent for me!! This looks amazing – it would be so good with some toasted pita!!
Thanks Katherine! It was definitely meant to be! I love the idea of serving it with toasted pita. Must try!
Wow. This looks delicious and perfect for snacking. I’ve bought the pre-made edamame hummus and really liked it so I can’t wait to try it using your recipe!
Thanks Amy! Edamame in hummus is great! If you try the recipe, I’d love to hear what you think. Enjoy the rest of your week!
Such a great idea to add greens to every single meal during January, that is a great goal…this hummus by the way is a must try, it sounds and loooks so good!
Thanks Albert! So far, the challenge is going well! I’ve been eating a lot of this hummus and creating lots of different ‘green’ inspired recipes! 😉
This is so pretty! I love edamame but will have to switch out the cilantro for parsley….(Yep, I’m one of them!) This is a wonderful idea for hummus!
Haha! Thanks Annie. I used to have an aversion to cilantro, but over the years, it has grown on me. Now I love it! If you try the hummus with parsley, let me know how it goes!
Thank you so much for this recipe. I am 100% making this when I’m back from Brazil, or if I can find edamame in Brazil (I don’t remember ever seeing it there).
★★★★★
Thanks Camila! I hope you like it! If you make it, please let me know how it goes. Enjoy Brazil!
I could eat hummus for every meal and never get tired of it. This looks INSANELY good, Leanne! Like, it’s pretty much all I’m craving today! Happy Saturday!
Thanks Kelsie! I’m with you. I never tire of hummus. It’s perfect for meals or snacks, and it’s so easy to make! Hope you’re having a great weekend!
I’m definitely not afraid of a little spice (or a lot, really). Yay for clean eating in January. Like you, hubby and I eat healthy most of the time anyway and really enjoy it! Hummus is a staple in our home too and once you make it from scratch there is no buying it from the store again. Love this flavour packed edamame version…that’s what I call yummy weekend eats! Have a good one!
Thanks Dawn! You are so right! Once you make homemade hummus, you just can’t go back to store-bought. This edamame version is on repeat in our house right now. Hope you’re having a great weekend!