This beautifully vibrant green edamame hummus recipe is bursting with flavor! It makes a delicious dip for veggies or even a spread for sandwiches and wraps.
To defrost edamame beans, place them 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.
Next, place all the ingredients–beans, tahini, lemon juice, garlic, salt, onion & garlic powder, water, and herbs–in a food processor or blender. Save the smoked paprika for topping at the end.
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 veggie broth 1 tablespoon at a time to thin out.
Taste and, if needed, add a little extra salt to get that perfect flavor. Serve as a dip with carrot and celery sticks, slices of cucumber. Other great serving options are on a sandwich or crusty bread.
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Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Tips for making hummus
Oil-Free- In most recipes that call for hummus, the oil can be left out completely.
Tahini- The tahini can be left out, and I leave it out sometimes but prefer at least 1/2 tablespoon in most varieties.
Beans- Though the main ingredient in most hummus recipes is chickpeas, other beans can also be used such as black beans and edamame.