Easy Edamame Hummus Without Tahini

This edamame hummus is creamy, bright with lemon and a little garlicky, and it comes together in a blender in under a minute. It is a fun twist on classic hummus that kids and grownups both love.

Garbanzo beans and shelled edamame blend with olive oil, fresh lemon juice, sweet onion, garlic and cumin into a smooth, protein packed dip. There is no tahini, so you can make it with pantry staples and a bag of frozen edamame.

The Best Edamame Hummus (No Tahini Needed)

I forget it’s not normal for 3 year olds to love things like edamame and hummus. My daughter was pretending to eat with my brother-in-law, and when he asked what she was eating, she shouted “hummus!” Nothing puts a bigger smile on my face than creating healthy recipes craved by my family.

Healthy eating can be fulfilling, satisfying and indulging. Trust me, I love food and eating way too much to torture myself with flavorless eats. Also, go ahead and snack! If you’re hungry (legitimately hungry, not bored), eat away. I eat frequently throughout the day and never waste time counting calories because I choose to eat nutrition packed options like this edamame hummus.

A main ingredient for traditional hummus is tahini. It’s ground sesame seeds with the consistency of peanut butter and a similar nutty taste. I’m not a huge fan of the flavor, so I make my hummus without it. I make my Basic Hummus without tahini too.

Since we’re talking about ingredients, let’s talk about my obsession with garbanzo beans! They are mild in flavor but add rockin’ nutrients and great texture. Word of caution: garbanzo beans are addicting in my Peanut Butter Chocolate Chip Cookies and my Flourless Chocolate Cookies. Stock up, because you’ll want extra on hand.

Crunchy and creamy make a great couple. Whether it’s crunchy fresh vegetables or FSTG Multigrain chips, I like to dig down and get a big scoop of hummus. I mean a serious big, messy scoop that gets all over my fingers, so I end up licking my fingers right along with my 3 year old daughter.

Why You’ll Love This Edamame Hummus

• Ready in a minute. Everything goes into the blender and blends smooth in about 45 seconds.
• No tahini. Olive oil, lemon and cumin give it plenty of flavor without the sesame paste.
• Packed with protein. Garbanzo beans and edamame make a filling, nutrition packed snack.
• So many ways to eat it. Serve it with veggies or chips, or spread it on sandwiches instead of mayo.

Ingredients You’ll Need

Here is what goes into this edamame hummus and why each one is there. Exact amounts are in the recipe card below.

• Garbanzo beans: Also called chickpeas, these are the classic base of hummus. They are mild in flavor but add great texture and lots of nutrients. Add the whole can, liquid and all. The liquid helps the dip blend silky smooth without needing extra oil. Organic beans are what I use.
• Shelled edamame: Use a bag of frozen shelled edamame and thaw it first. Edamame gives the hummus its pretty green color, a fresh, slightly sweet flavor and extra protein. Make sure the pods are already removed, since the outer pod is too tough to blend.
• Olive oil: Takes the place of tahini and makes the hummus rich and creamy. If you like a thinner dip, blend in a little more, one tablespoon at a time.
• Fresh lemon juice: Brightens the beans and keeps the dip from tasting heavy. Fresh lemon tastes much cleaner than bottled. One large lemon gives you about the right amount.
• Sweet onion: A little diced sweet onion adds savory depth without the harsh bite of a yellow or red onion.
• Minced garlic: Garlic is a must in any hummus. Jarred minced garlic works fine and saves time.
• Cumin: Warm, earthy cumin is the spice that makes hummus taste like hummus.
• Salt and pepper: Season the beans and balance the lemon. Taste after blending and adjust.
• Crushed red pepper flakes: Optional, for a little spice. Leave them out for little ones or add a pinch more if you like heat.

How to Make Edamame Hummus

1. Thaw the edamame. Let the frozen shelled edamame thaw in the fridge or run it under cool water. Thawed edamame blends smoothly, while frozen beans leave the dip icy and lumpy.
2. Load the blender in order. Add the garbanzo beans with their liquid first, then the edamame, olive oil, lemon juice, onion, garlic, cumin, salt, pepper and red pepper flakes. Putting the liquids and soft beans at the bottom helps the blades grab everything quickly.
3. Blend until smooth. Blend on medium speed for about 45 seconds. The hummus should look thick, creamy and evenly green with no whole beans left. Stop once and scrape down the sides if anything sticks.
4. Adjust the texture. For a thinner hummus, add more olive oil, one tablespoon at a time, and blend again until it reaches the consistency you like.
5. Taste and season. Dip a carrot in and taste. Add a pinch more salt, a squeeze of lemon or a little more red pepper if needed.
6. Chill. Transfer to a container and refrigerate for at least 2 hours before serving. Chilling lets the flavors blend and firms up the dip so it scoops nicely.

Ways to Customize Edamame Hummus

• Turn up the heat. Add a little more crushed red pepper, or blend in a few slices of jalapeño for a fresh, spicy kick.
• Go extra lemony. Add a bit of lemon zest along with the juice for a brighter, more citrusy dip.
• Add fresh herbs. A handful of cilantro, parsley or basil blends right in and makes the green color even more vibrant.
• Top it before serving. Drizzle with olive oil and sprinkle with a pinch of cumin or red pepper flakes so it looks as good as it tastes.

Edamame Hummus FAQs

• Can I make hummus without tahini? Yes. This recipe skips tahini completely and uses olive oil for richness, so you get a creamy dip without the strong sesame flavor.
• Do I need to cook the edamame first? No. Frozen shelled edamame is already blanched, so just thaw it before blending.
• Should I drain the garbanzo beans? No. Add the beans with their liquid. It helps the hummus blend smooth and creamy.
• How do I make it thinner? Blend in extra olive oil, one tablespoon at a time, until the hummus reaches the consistency you like.
• What should I serve with edamame hummus? Carrots, cucumbers, tomatoes, celery or your favorite chips. It is also great spread on a sandwich instead of mayo.
• Can I make it ahead? Yes. In fact, it needs to chill for at least 2 hours before serving, so it is perfect to make earlier in the day.
• How long does edamame hummus last? Keep it covered in the fridge and enjoy it within 3 to 4 days.
• Is it kid friendly? Very. Leave out the red pepper flakes for little ones who don’t like spice.

Here are some of the products I use for this recipe.

Healthy Edamame Hummus Dip

Edamame hummus made with garbanzo beans, shelled edamame, olive oil, lemon, garlic and cumin. It blends smooth in about 45 seconds with no tahini needed.

Print Recipe Pin Recipe

Ingredients

  

• 1 15 oz can organic garbanzo beans with liquid
• 16 oz frozen bag of organic shelled edamame thawed
• 1/2 cup olive oil add additional 1-2 Tbs for thinner consistency
• 1/3 cup fresh lemon juice or 1 large lemon
• 1/2 cup sweet onion diced
• 1 Tbs minced garlic
• 1 Tbs cumin
• 1 tsp salt
• 1 tsp pepper
• 1/4 tsp crushed red pepper flakes optional if you want a little spice

Instructions

 

• In a Vitamix blender, add ingredients according to order listed. Blend on medium speed for about 45 seconds until smooth.
• For thinner consistency, add 1 Tbs of olive oil until desired consistency reached.
• Refrigerate for at least 2 hours to chill prior to serving. Enjoy with carrots, cucumbers, tomatoes, celery, or your chip.

Made this edamame hummus? Leave a star rating in the recipe card and tell me what you dipped in it in the comments below. Your feedback helps other readers, and I love hearing about your twists.

More Recipes You’ll Love

• Basic Hummus
• Peanut Butter Chocolate Chip Cookies
• Flourless Chocolate Cookies
• Healthy 7 Layer Dip
• Simple Guacamole