Best Edamame Hummus (Oil-Free)

The first time I ever heard of edamame hummus was back in 2016 at a plant-based cooking summit with the family of T. Colin Campbell, Ph.D. Once I tried it, I couldn’t believe that it had been missing from my life all that time. It’s so deliciously amazing and nutritious! 

We have other delicious, oil-free hummus recipes on this website including roasted red pepper hummus, Italian hummus, basic garlic oil-free hummus, and even vegan chocolate hummus.

Reasons to love this different hummus recipe

• Healthy and Nutritious: This oil-free vegan edamame hummus is packed with protein, fiber, and essential nutrients, making it a wholesome snack option.
• Low in Calories: By omitting oil, this hummus is lower in calories, providing a light and guilt-free way to enjoy a delicious dip.
• Easy to Make: With just a few simple ingredients and a food processor, this hummus is quick and easy to prepare, perfect for any occasion.
• It’s Different: Since this hummus is made with edamame beans instead of chickpeas, it has a different taste and texture that is delicious and unique.

What is edamame?

Edamame are young, green soybeans that are harvested before they fully mature. They are often sold in their pods and can be found fresh or frozen. Edamame is a popular snack and ingredient in various dishes due to its high protein content, fiber, and essential nutrients. It can be used to make hummus, salads, rice bowls, stir-fries, soups, and even pesto.

Ingredients needed

• Edamame- Already shelled varieties can be found in the frozen food section of many grocery stores.
• Garlic- Most hummus recipes use garlic because it adds delicious flavor.
• Tahini– This is just crushed sesame seeds made into a creamy texture.
• Vegetable stock- You can purchase this or make homemade veggie broth from scraps.
• Lemon juice- Hummus requires an acidic flavor, and lemon juice is the most common ingredient for that.
• Seasoning- Garlic powder, onion powder, and salt.

How to make edamame hummus

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

STEP #1: Begin by defrosting the edamame beans. There are a number of different options for doing this such as on the stovetop in boiling water, in a microwave, or by simply running warm water over them. 

My favorite method for defrosting is simply to place the beans in a colander and run very warm water over them. It takes only a couple of minutes, and the beans are ready to be used.

STEP #2: Next, place all the ingredients–beans, tahini, lemon juice, garlic, salt, onion & garlic powder, water, and herbs–in a food processor or blender. Process the ingredients for about 1-2 minutes, pausing to scrape down the sides of the container as needed. Blend until the mixture is blended well and to the consistency desired. If needed, add more water 1 tablespoon at a time to thin out.

STEP #3: Taste and, if needed, add a little extra salt to get that perfect flavor. Serve as a dip with carrot and celery sticks, and slices of cucumber. Other great serving options are on a sandwich or crusty bread. If you haven’t tried our hummus veggie sandwich, that needs to change right now!

Storage & Freezing

This hummus lasts approximately 7-10 days in a tightly sealed container in the refrigerator.

Hummus even freezes well in an airtight container for up to 6-8 months. The day before you want to eat it, move the hummus container from the freezer to the refrigerator. It takes at least a few hours to thaw until it’s ready to eat. Thawing can take longer depending on how much is in your container.

It’s best to freeze hummus in small portions to make defrosting quicker and to have handy small amounts to eat in one sitting. 

Frequently Asked Questions