This Edamame Hummus Will Be Your New Favourite Dip for Crackers

An edamame hummus recipe, excerpted from the cookbook Girls Gone Veg: Plant-Based Recipes by Athletes, for Everyone, by Toni Pressley and Ali Riley

Edamame beans are a whole protein source that work perfectly in a hummus recipe. If you’re a cilantro lover like us, you will love this delicious green dip. Make this hummus a day before serving it since it becomes even more flavorful after a night in the fridge.

Edamame Hummus Recipe

Makes 2 cups


  • 1 1/2 cups frozen shelled edamame
  • 1/4 cup tahini
  • 1 teaspoon finely grated lemon zest
  • 3 Tbsp freshly squeezed lemon juice
  • 1 clove garlic
  • 1/2 teaspoon flaky sea salt, plus additional as needed
  • 1/4 teaspoon ground cumin
  • 1/4 cup water
  • 4 Tbsp extra-virgin olive oil, plus additional for drizzling
  • 1 Tbsp finely chopped cilantro
  • Crackers or veggie sticks, for serving


  1. Cook the edamame by dropping them into lightly salted boiling water for 5 minutes. Drain the edamame before placing them in a food processor along with the tahini, lemon zest, lemon juice, garlic, salt, cumin, and water. Blend until smooth.
  2. With the motor running, slowly add the 4 Tbsp of olive oil and continue to blend until combined. Scoop into a sealed container and refrigerate for at least one hour, and ideally overnight.
  3. Just before serving, remove from the fridge, stir in the cilantro, and add salt to taste. Drizzle some additional extra-virgin olive oil over the top. Serve with your favourite crackers or veggie sticks.

Note: Store the edamame hummus in a sealed container in the fridge for up to 3 days.

Girls Gone Veg Cookbook

Excerpted from Girls Gone Veg: Plant-Based Recipes by Athletes, for Everyone, by Toni Pressley and Ali Riley. Copyright 2023, published by Andrews McMeel Universal. Reproduced by arrangement with the Publisher. All rights reserved.

Next: These Easy Homemade Seed Crackers Pair Perfectly With Hummus Dip

Originally Published in Best Health Canada