Recipes // Spreads // Edamame Hummus

Edamame Hummus

Feeds 6 to 8 as a side dish



  • 2 tablespoons olive oil
  • 1 shallot, finely chopped
  • 5 garlic cloves, finely chopped
  • 2 cups shelled cooked edamame (see note)
  • 1 cup water
  • ½ cup tahini (see note, page 236)
  • ½ cup fresh lemon juice
  • 1 tablespoon soy sauce
  • 2 teaspoons salt
  • 2 teaspoons ground cumin

Tahini is a thick sesame paste used in Middle Eastern and Indian cuisines. It’s sold in jars or cans, and when you open it, oil will usually have separated from the paste and floated to the top. You want the oil—don’t discard it. Dump the entire contents into a large bowl and blend the oil back into the paste using a strong whisk. Pour it back into the jar, and it’s ready to use.

Edamame is the Japanese word for young soybeans in the pod. You can find frozen edamame in most gourmet stores. They defrost quickly, and then the soybeans pop right out of the tough shells.

  1. In a large saucepan, heat the olive oil over medium heat. Add the shallot and garlic and sauté for 2 minutes, or until soft. Add the edamame and cook for 2 minutes. Add the water, tahini, lemon juice, soy sauce, salt, and cumin, stir, and bring to a simmer. Simmer gently for 6 minutes.
  2. Transfer the contents of the pan to a food processor and process until you have a thick, crumbly puree. You can keep this warm in a pot on the stove until ready to serve, or serve at room temperature.

NOTE: You can find shelled frozen edamame at Asian markets and gourmet stores. They are cooked and ready to eat. Unlike other beans, soybeans hold their texture and flavor even after being frozen.

Featured Recipes

Personally Yours

Marketplace Recommendations