Edamame Hummus Dip (Print Version)

A vibrant, creamy dip made with steamed edamame, tahini, lemon, and garlic. Perfect for snacking or spreading.

# What You Need:

→ Edamame

01 - 2 cups shelled edamame (fresh or frozen)

→ Base & Flavorings

02 - 1/3 cup tahini (sesame paste)
03 - 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
04 - 2-3 tbsp extra-virgin olive oil, plus more for serving
05 - 2 cloves garlic, peeled
06 - 1/2 tsp ground cumin
07 - 1/2 tsp sea salt
08 - 2-4 tbsp cold water (as needed)

→ Garnish

09 - 1 tbsp extra-virgin olive oil
10 - 1 tbsp toasted sesame seeds
11 - Chopped fresh parsley

# Directions:

01 - Bring a medium pot of water to a boil. Add the edamame and cook for 4-5 minutes (if frozen) or until tender. Drain and rinse under cold water to cool slightly.
02 - In a food processor, combine the edamame, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend until very smooth, pausing to scrape down the sides as needed.
03 - With the motor running, drizzle in cold water 1 tablespoon at a time until the hummus reaches your desired creamy consistency.
04 - Taste and adjust lemon juice or salt as needed.
05 - Transfer to a serving bowl. Drizzle with olive oil and sprinkle with sesame seeds and parsley if desired.
06 - Serve with pita chips, raw vegetables, or as a sandwich spread.

# Expert Tips:

01 -
  • It comes together in 15 minutes flat, which is faster than most store-bought dips and tastes infinitely better.
  • The bright green color makes any snack spread look like you actually planned ahead.
  • It's creamy enough to spread on sandwiches but thick enough to scoop with a carrot stick without embarrassment.
  • You can make it with frozen edamame straight from the freezer, no thawing drama required.
02 -
  • If your hummus tastes bitter, you probably added the garlic raw and uncooked, so next time blanch the cloves for 30 seconds first or use roasted garlic instead.
  • Don't skip the cold rinse after boiling the edamame or they'll keep cooking in their own heat and turn the dip a sad olive color instead of vibrant green.
  • Tahini separates in the jar, so if you scoop from the top without stirring you'll get oily hummus that never thickens properly.
03 -
  • If you want an even creamier texture, peel the edamame after cooking by gently squeezing each bean out of its thin skin, it takes an extra five minutes but the result is incredibly silky.
  • Add an ice cube or two while blending instead of cold water if you want the hummus to stay cold and creamy without diluting the flavor.
  • Always drizzle the olive oil on top right before serving instead of mixing it in, because that glossy pool in the center is what makes people want to dig in immediately.
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