📝 About This Recipe
A refreshing and nutrient-dense twist on the Middle Eastern classic, this edamame hummus replaces traditional chickpeas with bright green soybeans for a velvety texture and a pop of color. Infused with nutty tahini, zesty lime, and a hint of fresh ginger, it bridges the gap between Levantine tradition and East Asian flair. This dip is incredibly versatile, offering a lighter, protein-packed profile that feels sophisticated yet remains effortlessly simple to prepare.
🥗 Ingredients
The Base
- 2 cups Shelled Edamame (frozen and thawed, or fresh)
- 1/3 cup Tahini (high-quality, well-stirred)
- 2 cloves Garlic (roughly chopped)
- 1 teaspoon Fresh Ginger (peeled and finely grated)
Acids & Seasoning
- 3 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Rice Vinegar (unseasoned)
- 1 teaspoon Toasted Sesame Oil (for depth of flavor)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Cumin (ground)
Emulsifiers & Texture
- 1/4 cup Extra Virgin Olive Oil (plus extra for drizzling)
- 2-4 tablespoons Ice Water (added gradually for fluffiness)
- 1/4 cup Fresh Cilantro (leaves and tender stems)
Garnish
- 1 teaspoon Black Sesame Seeds (for visual contrast)
- 1/4 teaspoon Red Pepper Flakes (optional, for heat)
- 1 tablespoon Whole Edamame (reserved from the base)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Bring a small pot of salted water to a boil. Add the shelled edamame and cook for 3-5 minutes until they are bright green and tender, but not mushy.
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2
Drain the edamame and immediately plunge them into an ice bath to lock in that vibrant emerald color. Once cooled, drain again and pat dry.
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3
Reserve about a tablespoon of the whole edamame beans to use later as a beautiful garnish.
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4
In a food processor, combine the chopped garlic, grated ginger, and lime juice. Pulse a few times and let it sit for 2 minutes; this 'mellows' the raw bite of the garlic.
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5
Add the tahini to the food processor along with the salt and cumin. Process for about 1 minute until the mixture becomes thick and pale.
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6
Add the blanched edamame, rice vinegar, toasted sesame oil, and cilantro to the processor.
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7
Puree the mixture for 2-3 minutes, stopping to scrape down the sides of the bowl with a rubber spatula to ensure every bean is incorporated.
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8
With the motor running, slowly drizzle in the extra virgin olive oil in a steady stream until the hummus begins to look glossy.
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9
To achieve a truly restaurant-quality, whipped texture, add the ice water one tablespoon at a time while processing until the desired fluffiness is reached.
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10
Taste the hummus. Adjust the seasoning with more salt or lime juice if needed; the flavors should be bright and balanced.
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11
Transfer the hummus to a shallow serving bowl. Use the back of a spoon to create deep decorative swirls on the surface.
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12
Garnish with the reserved whole edamame, a sprinkle of black sesame seeds, red pepper flakes, and a final generous drizzle of olive oil.
💡 Chef's Tips
For the smoothest texture, ensure your tahini is at room temperature and well-emulsified before adding it to the processor. Don't skip the ice water step—the temperature shock helps create a light, aerated mousse-like consistency. If you prefer a more traditional flavor, swap the lime for lemon and the cilantro for flat-leaf parsley. To make ahead, store in an airtight container for up to 4 days; just stir in a teaspoon of water if it thickens too much in the fridge. If using frozen edamame, ensure they are fully thawed and patted dry to prevent the hummus from becoming watery.
🍽️ Serving Suggestions
Serve with warm, toasted pita bread wedges or crispy wonton chips for a fusion snack. Pair with a crisp, chilled Sauvignon Blanc or a light ginger kombucha to complement the citrus notes. Use it as a vibrant spread for a veggie wrap filled with shredded carrots, cucumber, and sprouts. Arrange alongside a crudité platter of radishes, snap peas, and colorful bell peppers. Top a grain bowl featuring quinoa, avocado, and a soft-boiled egg with a dollop of this hummus.