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You are here: Home / Sauces, Spreads and Dips / Edamame Hummus with Jalapeño and Cilantro

Edamame Hummus with Jalapeño and Cilantro

January 12, 2021 Updated: September 10, 2022 By Leanne 26 Comments

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Pinterest image for Edamame Hummus - pin 2.
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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!

Overhead view of edamame hummus in a black bowl, surrounded by bowls of celery, crackers and pretzels.

*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.

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:

  • Roasted Beet Hummus with White Beans
  • Black Bean Hummus Bowls
  • Arugula Hummus

And, of course, this cilantro jalapeño edamame hummus!

Ingredients to make this edamame hummus recipe arranged individually and labelled.

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.

Overhead view of the hummus ingredients in a food processor bowl.

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.

Overhead view of edamame hummus mixed together in a food processor bowl.

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.

Up close and overhead view of edamame cilantro hummus in a black bowl and topped with chopped jalapeño and cilantro.

Recipe 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.
Up close view of edamame hummus in a black bowl on a dark backdrop.

More jalapeño recipes

  • Jalapeño Vinaigrette
  • Turkey Jalapeño Burgers
  • Creamy Jalapeño Dip
  • Air Fryer Jalapeño Poppers

If you make this recipe, I’d love to hear what you think in the comments below!

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Edamame hummus served in a black bowl with crackers, bread and pretzels arranged around it.

Edamame Hummus with Jalapeño and Cilantro

★★★★★ 5 from 4 reviews
  • Author: Leanne
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 cups
  • Category: Dips
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan
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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

  1. Cook your frozen edamame according to package instructions (usually simmer in hot water for 3-4 minutes on the stovetop).
  2. Drain the edamame and let it cool slightly before adding it to your food processor bowl.
  3. 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).
  4. Scoop the hummus into a bowl and top with additional chopped jalapeño and cilantro and a drizzle of oil.
  5. Store any leftovers in an airtight container in the refrigerator and enjoy within 4-5 days

Notes

  1. To create an extra light and fluffy hummus, add a little more water. For a thicker hummus, use less water.
  2. 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.
  3. 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

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Filed Under: All Recipes, Appetizers, Dairy-Free, Sauces, Spreads and Dips, Snacks, Vegan, Vegetarian

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Reader Interactions

Comments

  1. Michelle | Sift & Simmer says

    January 13, 2021 at 12:48 am

    Love the flavours of cilantro and jalapenos in this hummus! And digging the new updated photos too, Leanne! Yum!

    ★★★★★

    Reply
    • Leanne says

      January 13, 2021 at 6:44 am

      Thanks so much Michelle!

      Reply
  2. Ashley says

    February 18, 2019 at 8:20 pm

    Do you need the yeast?

    Reply
    • Leanne says

      February 19, 2019 at 11:53 am

      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!

      Reply
  3. Nicole | What She Ate says

    February 2, 2018 at 3:10 pm

    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! 🙂

    Reply
    • Leanne says

      February 4, 2018 at 9:56 am

      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!

      Reply
  4. Colleen says

    February 2, 2018 at 3:05 pm

    I’ve made hummus from a lot of different veggies, but never with edamame. Now I need to try this!

    ★★★★★

    Reply
    • Leanne says

      February 4, 2018 at 9:54 am

      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!

      Reply
  5. Nicoletta @sugarlovespices says

    February 2, 2018 at 1:36 pm

    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 😉 .

    Reply
    • Leanne says

      February 4, 2018 at 9:15 am

      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!

      Reply
  6. Jo Vanderwolf says

    February 2, 2018 at 1:08 pm

    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.

    ★★★★★

    Reply
    • Leanne says

      February 4, 2018 at 9:13 am

      Oh yes, pretzels are perfect with this hummus! Let me know what you think if you give it a try!

      Reply
  7. Katherine | Love In My Oven says

    January 9, 2018 at 1:16 am

    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!!

    Reply
    • Leanne says

      January 10, 2018 at 7:20 am

      Thanks Katherine! It was definitely meant to be! I love the idea of serving it with toasted pita. Must try!

      Reply
  8. Amy says

    January 8, 2018 at 1:56 pm

    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!

    Reply
    • Leanne says

      January 10, 2018 at 7:19 am

      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!

      Reply
  9. Albert Bevia says

    January 8, 2018 at 10:57 am

    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!

    Reply
    • Leanne says

      January 10, 2018 at 7:17 am

      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! 😉

      Reply
  10. [email protected] says

    January 8, 2018 at 8:36 am

    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!

    Reply
    • Leanne says

      January 10, 2018 at 7:15 am

      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!

      Reply
  11. Camila Hurst says

    January 8, 2018 at 12:48 am

    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).

    ★★★★★

    Reply
    • Leanne says

      January 10, 2018 at 7:13 am

      Thanks Camila! I hope you like it! If you make it, please let me know how it goes. Enjoy Brazil!

      Reply
  12. Kelsie | the itsy-bitsy kitchen says

    January 6, 2018 at 12:55 pm

    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!

    Reply
    • Leanne says

      January 7, 2018 at 10:50 am

      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!

      Reply
  13. Dawn - Girl Heart Food says

    January 5, 2018 at 11:04 am

    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!

    Reply
    • Leanne says

      January 7, 2018 at 10:48 am

      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!

      Reply

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Meet Leanne

Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing recipes that help people eat a little healthier and find balance in the recipes they prepare for themselves and their families. Learn more about me and what you'll find on Crumb Top Baking....

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