Make some Easy Edamame Hummus for your next get together with friends. Since it’s green, it’s perfect for St Patrick’s Day parties.
This edamame hummus dip is a good source protein not only from the edamame, but from liquid egg whites.
Don't worry that the egg isn’t cooked! That’s because you use pasteurized liquid egg whites right from a carton, not an egg.
How to serve Edamame Hummus
Serve this edamame hummus recipe as a party appetizer with gluten free tortilla chips.
If you’re not gluten free, bagel or pita chips would be delicious way to serve this homemade edamame hummus at your party.
Veggie sticks are another wholesome party appetizer alternative.
This spicy edamame hummus also makes a terrific wrap or sandwich spread!
Tips on how to make Edamame Hummus
Where to get edamame:
For this recipe for edamame hummus, you’ll need 12 ounces – or 1 1/2 cups – of shelled edamame (soy) beans.
They might be labeled as mukimame, if they’ll already shelled. (Go for the shelled – so much easier.)
You can find edamame or mukimame in the freezer section of your grocery store.
Making homemade tahini:
The combination of liquid egg whites, sesame seeds, and garlic blended for 2 to 3 minutes is how you make tahini.
So no need to buy a big jar of it when you can easily make it using this way to make dairy free edamame hummus recipe.
Do you have to use lemon infused olive oil?
Plain olive oil will work just fine, too, if you don’t want to buy a special bottle of infused oil.
Where do I find toasted sesame seeds?
Can’t find toasted sesame seeds for Easy Edamame Hummus? Look in the Asian or ethnic section of your grocery store.
If you can’t find them there, look in the spice section of your store. My grocery store has sesame seeds in both sections.
Keep a cool blender!
Keep an eye on your blender as it may get hot while making a batch of Easy Edamame Hummus.
It’s OK to wait a minute or two and let it cool down between steps. You don’t want to burn the motor out.
The unique twisting lid eliminates the need for scraping down the sides of the jar. It’s such a time saver.
Add smoked paprika to your spice rack
I used smoked paprika instead of regular paprika since I love the smoky flavor it adds. It’s a wonderful spice to use in chili.
Plus, it’s so pretty on top of the green hummus, don’t you think?
Looking for more party dips?
Who doesn’t love a good dip appetizer? Give these a try:
- 1/2 cup liquid egg whites
- 1/3 cup toasted sesame seeds
- 1 or 2 cloves garlic, minced
- 12 ounces (1 1/2 cups) frozen shelled and cooked edamame, thawed (also called mukimame)
- 1/4 cup lemon juice
- 1 tablespoon Meyer lemon-infused olive oil
- 1/2 teaspoon sea salt
- Smoked paprika, to taste
- Serve with tortilla chips, bagel chips, and/or veggie sticks
- Place egg whites, sesame seeds, and garlic in a blender. Cover and blend until smooth (about 2 to 3 minutes).
- Add edamame, lemon juice, infused olive oil, and sea salt to the blender. Process until well blended, scraping down sides as needed.
- Spoon hummus into a bowl and lightly sprinkle with smoked paprika.
- Chill for one hour. Serve with tortilla chips, bagel chips, and/or veggie sticks.
Amount Per Serving: Calories: 205Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 366mgCarbohydrates: 16gFiber: 4gSugar: 2gProtein: 9g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally published on April 9, 2015 and February 2, 2017. Updated with new pictures and information.