Sesame Edamame Hummus

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This is an overhead image of a white bowl with light green edamame hummus in it. The hummus has black sesame seeds and oil drizzled on top. A piece of pita bread is dipping into the hummus toward the top of the bowl. The bowl sits on a white counter with more piece of pita bread and black sesames on the counter. Text overlay reads "edamame hummus."This is an overhead image of a white bowl with light green edamame hummus in it. The hummus has black sesame seeds and oil drizzled on top. A piece of pita bread is dipping into the hummus toward the top of the bowl. The bowl sits on a white counter with more piece of pita bread and black sesames on the counter. Text overlay reads "edamame hummus."

This is an overhead image of a white bowl with light green edamame hummus in it. The hummus has black sesame seeds and oil drizzled on top. A piece of pita bread is dipping into the hummus toward the top of the bowl. The bowl sits on a white counter with more piece of pita bread and black sesames on the counter.This is an overhead image of a white bowl with light green edamame hummus in it. The hummus has black sesame seeds and oil drizzled on top. A piece of pita bread is dipping into the hummus toward the top of the bowl. The bowl sits on a white counter with more piece of pita bread and black sesames on the counter.Edamame hummus is a fun alternative to your traditional chickpea hummus! Seasoned with toasted sesame, this vegan dip has a delicious flavor!

Dips are my favorite. I mean, what’s not to like? It’s an easy appetizer or snack that is perfect for packing on the go or bringing to a party.

They don’t need to be heated or take any real forethought. You blend and enjoy!

Ingredients for edamame hummus:

Edamame. The star of the show! This is why you’re here, right? I buy a bag of frozen, shelled edamame and pop it in the fridge for it to defrost a day or two before you make your hummus. Or, you can simple heat it in your microwave to make the whole shebang go faster.

Sesame Oil. I love using toasted sesame oil because it gives the hummus an amazing flavor!

Tahini. Tahini gives the hummus some more sesame flavor but gives the hummus a smoother texture.

Water. This is going to help break down the edamame to get a smooth hummus!

Lemon Juice. The lemon adds some amazing freshness to the hummus! Strongly suggest you don’t skip the lemon juice.

Garlic. Gimme garlic and lots of it, please! I use four big ol’ cloves of garlic. If you like less, feel free to only use one or two cloves.

Salt. The salt is kinda where the magic happens. It brings all the flavors together.

This is a side image of a white bowl sitting on a white counter with triangle pieces of pita around it. Inside the bowl is a light green edamame hummus with black sesame seeds and oil drizzled on top. A pita is dipped on the side.This is a side image of a white bowl sitting on a white counter with triangle pieces of pita around it. Inside the bowl is a light green edamame hummus with black sesame seeds and oil drizzled on top. A pita is dipped on the side.

How to make edamame hummus:

Easy peasy! All you need to do is add everything to your food processor and turn it on! It’s simple and perfect when you’re ready to switch up your hummus habit.

Dip on repeat, put it in your sandwiches or wraps or dollop it on top of your salad! It’s such a tasty flavor to add to your meal!

How should I store it?

I love eating this at room temperature so in my opinion it’s best served fresh. But, leftovers can be store in an airtight container in the fridge for about 1 week.

This is a side image of a white speckled bowl filled with light green edamame hummus. A hand is holding a piece of pita that has been dipped in the hummus and holding it up above the bowl.This is a side image of a white speckled bowl filled with light green edamame hummus. A hand is holding a piece of pita that has been dipped in the hummus and holding it up above the bowl.

More hummus and dip recipes to try:

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