Edamame Hummus

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Delightful dips with surprising ingredients are somewhat of a specialty for me. I like to create hummus-like dips for snack boards and platters, replacing the usual garbanzo beans with a variety of vegetables.

This one is reminiscent of traditional hummus, thanks to the familiar taste of tahini, but it gets a little Popeye-style muscle from baby spinach. You can put this together in about 15 minutes for a football watch party, or make it during your weekend meal prep to have as a healthy snack throughout the week.

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Edamame Hummus

Delightful dips with surprising ingredients are somewhat of a specialty for me. I like to create hummus-like dips for snack boards and platters, replacing the usual garbanzo beans with a variety of vegetables.
Prep Time: 15 minutes
Servings: 6
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Ingredients 

  • 2 cups 12-ounce bag shelled edamame
  • ¼ cup tahini
  • 3 tablespoons lemon juice
  • 3 cloves roasted garlic
  • 2 teaspoons Louisiana-style hot sauce
  • 1 cup baby spinach, packed
  • 1 teaspoon kosher salt
  • ¼ cup olive oil

Instructions 

  • Boil edamame, according to package directions and drain.
  • Add edamame, tahini, lemon juice, garlic and hot sauce to the bowl of a food processor. Run on high for about 2 minutes, or until smooth. Stop to scrape down sides.
  • Add in 1 cup packed spinach and salt. Pulse until spinach is well combined.
  • While running on low, drizzle in olive oil through the top of the food processor.
  • Taste, adjust salt and serve with pita chips, crackers and cut vegetables.
  • Store leftovers in the refrigerator for up to 5 days.
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Reed Dunn Portrait

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

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