I make this hummus recipe when I want bright flavor and a fast win. The base is tender edamame and smooth tahini. Lemon wakes it up. Garlic gives a tiny kick. I grab pita and crisp veggies and the bowl goes quiet. This edamame hummus recipe stays creamy without extra oil. We use tahini for body and a splash of cold water for that fluffy swirl. If you like a warm note, add a pinch of cumin. I sometimes do, then I taste and smile. For friends who ask for the best hummus recipe, I send this link and a small jar. It works for a vegan hummus recipe, a lemon hummus recipe, and even a carrot hummus recipe. Want a mediterranean hummus recipe for your table tonight. This is the one.
Table of Contents
- 1) Key Takeaways
- 2) Easy Edamame Hummus Recipe
- 3) Ingredients for Edamame Hummus
- 4) How to Make Edamame Hummus
- 5) Tips for Making Edamame Hummus
- 6) Making Edamame Hummus Ahead of Time
- 7) Storing Leftover Edamame Hummus
- 8) Try these Appetizers next
- 9) Edamame Hummus
- 10) Nutrition
1) Key Takeaways
I am Lila from Lila Cooks at https://www.lilacooks.com and I keep this dip clean and bright. Tender edamame gives body. Tahini adds depth. Lemon lifts the taste.
The mix comes together fast in a processor. Cold water gives a light finish. Garlic brings a small kick. A pinch of cumin fits well if you like a warm note.
Serve with crisp veggies and warm pita. The bowl empties quick at small gatherings. The steps stay simple and repeatable so you feel calm in the kitchen.
2) Easy Edamame Hummus Recipe
This hummus recipe sits on my table on busy nights. I say hummus recipe again so the point sticks and so you can spot the method fast. Friends taste it and ask for the write up.
The texture feels smooth and light. The tahini and lemon play well. I spread it on toast for breakfast. I spoon it next to grain bowls for dinner. It fits every mood.
The edamame hummus recipe works for new cooks. The steps stay short. The gear list stays small. If you want the best hummus recipe for a weeknight spread this one helps.
3) Ingredients for Edamame Hummus
I shop once and prep once. The bowl fills in minutes. Each item plays a clear role and keeps the flavor balanced and bright for a vegan hummus recipe that tastes rich.
Edamame cooked and cooled The beans make the body firm yet creamy. I use shelled beans for speed and measure two cups for a thick and pleasing scoop.
Tahini well stirred The seed paste adds depth and a mild nut tone. Three spoons feel right and keep the mix smooth without heavy notes.
Fresh lemon juice The juice wakes the mix. Three spoons bring snap and keep the flavor clear. Lemon zest gives a bright edge if you want more lift.
Garlic clove chopped One clove brings a gentle kick. I chop it small so the bite stays even in every spoonful and never feels sharp.
Ground cumin optional A small pinch adds warm notes. I reach for it on cool days. The spice sits in the background and lets the beans lead.
Fine sea salt and black pepper A half spoon of salt and a small grind of pepper guide the taste. Add more at the end after a quick test scoop.
Cold water I add one spoon at a time while the blades turn. The water fluffs the mix and builds that light finish we all love in a hummus recipe.
Olive oil optional drizzle For a soft sheen on top I add a small splash when serving. The mix stays creamy without it so use it only if you like that gloss.
Paprika parsley sesame seeds Any of these look nice on the swirl. They add small pops of color and a hint of extra taste on the first bite.
4) How to Make Edamame Hummus
Step one Add edamame tahini lemon juice garlic cumin salt and pepper to the processor. Keep the pieces close on the blade so they start to break down fast.
Step two Run the motor until the mix looks sandy and starts to gather. Stop and scrape the bowl so the edges meet the center and blend clean.
Step three With the motor running pour in cold water one spoon at a time. Watch the mix turn smooth and light. Stop when the swirl holds a soft peak.
Step four Taste the hummus recipe then add more lemon or salt to suit your mood. For a glossy top pulse a small splash of oil into the mix.
Step five Spoon the dip into a shallow bowl. Make a slow swirl. Finish with parsley or sesame and set out warm pita and crisp veggies.
5) Tips for Making Edamame Hummus
Use cooked and cooled beans so the blend turns smooth. Warm beans can thin the mix. Cold beans help the texture hold and give a clean scoop.
Stir the tahini before you measure. The paste often splits in the jar. A quick stir brings it back and keeps the hummus dip recipe even and rich.
Balance the lemon and salt at the end. Small changes guide the taste where you like it. A pinch can move the whole bowl into that sweet spot.
6) Making Edamame Hummus Ahead of Time
I blend the base in the morning on busy days. The flavor settles and blooms by dinner. The texture stays light when I pulse a spoon of water before serving.
For a party spread I portion the dip into small jars. The lids keep air away. The color holds well and the lemon guards the fresh taste for a lemon hummus that still feels bright.
Pack veggies in a separate box so they stay crisp. Keep pita wrapped so it stays soft. Lay it all out and the hummus recipe feels weeknight easy.
7) Storing Leftover Edamame Hummus
Spoon the dip into a tight container. Press a small piece of parchment on the surface to reduce air. The top stays smooth and the color stays nice.
Store in the fridge for up to four days. For longer storage freeze in small tubs. Thaw in the fridge and pulse once to bring back the soft texture.
For a mediterranean hummus recipe vibe add olive oil and herbs on top when serving. The update feels fresh and gives a ready to share look.
8) Try these Appetizers next
9) Edamame Hummus
Hummus Recipe Edamame Hummus With Lemon And Garlic
Ingredients
- 2 cups shelled edamame cooked and cooled
- 3 tablespoons tahini well stirred
- 3 tablespoons fresh lemon juice
- 1 large garlic clove chopped
- 1 teaspoon ground cumin optional
- 0.5 teaspoon fine sea salt plus more to taste
- 0.25 teaspoon black pepper
- 4 to 6 tablespoons cold water as needed
- 1 tablespoon extra virgin olive oil optional drizzle for serving
- Paprika parsley sesame seeds optional for garnish
- Pita chips carrot sticks cucumber and celery for serving
Instructions
- Add edamame tahini lemon juice garlic cumin salt and pepper to a food processor.
- Blend until the mixture looks sandy and starts to gather.
- With the motor running stream in cold water a spoon at a time until the hummus turns creamy and light.
- Taste and adjust with more lemon or salt. For extra richness pulse in a small splash of olive oil.
- Spoon into a shallow bowl. Swirl the top. Add paprika or parsley if you like. Serve with veggies and warm pita.
10) Nutrition
Per quarter cup you get plant protein and fiber from edamame and steady energy from tahini. The mix gives about seven grams of protein and three grams of fiber with a light fat profile that works well for a snack.
The sodium level stays modest when you salt to taste at the end. The lemon lifts flavor so you can keep salt in check. Fresh veggies on the side round out the bite.
For full details and friendly help visit Lila Cooks at https://www.lilacooks.com where I share the method and a clear hummus recipe you can trust for weeknights and parties.
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