Edamame Hummus


Recently I’ve been working with a local restaurant, The Bluewater Grill, helping them add healthier options to their menu! Kinda doesn’t feel like work since I get to taste new foods and come up with tasty new recipes… and it’s a fish restaurant which is my fav…

Edamame hummus is a recipe I thought would be fun and different.  Not only does it taste good, it is high in omega-3’s, antioxidants and fiber. It pairs well with raw veggies and as a spread for sandwiches.


Edamame Hummus

Yields: 6 servings // Prep time: 10 minutes // Cook time: 10 minutes


  • 1 cup frozen shelled edamame or fresh edamame
  • 1/2 cup canned chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup water
  • 1/2 teaspoon grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, smashed
  • 3/4 teaspooon salt
  • 1/2 teaspoon ground cumin
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley


1. Start by boiling frozen edamame in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes. No need to boil if you are using fresh edamame.

2.In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil.

3. Transfer to a small bowl, stir in the parsley.



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