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Edamame Hummus

Subbing edamame for the usual chickpeas transforms this into a dip that's unexpected.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes 2 3/4 cups
Edamame Hummus

Photography: Marcus Nilsson

Source: Martha Stewart Living, November 2011


  • 1 pound frozen shelled edamame, thawed
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 2 tablespoons tahini
  • 2 medium garlic cloves, smashed
  • Coarse salt


  1. Steam edamame in a basket insert set over a pan of simmering water until tender, 8 to 10 minutes. Let cool completely.

  2. Puree edamame, 3/4 cup water, lemon juice, tahini, garlic, and 1 tablespoon plus 1 teaspoon salt in a food processor until smooth (mixture will be slightly grainy). Transfer to a bowl, and refrigerate for at least 30 minutes.

Cook's Note

Storage: Hummus can be refrigerated for up to 2 days. Serving idea: Serve hummus with assorted crudites and breadsticks.

Reviews (2)

  • vinylhaven 26 Nov, 2013

    the trick to making this: overcook your edaname. they need to be tender. don't just cook like you would for regular snacking. i pureed slowly. adding little, by, little water and keep processing. it comes out smooth. i added garlic, cumin, s + p. i served this at work, a montesori preschool along with pita and some kale chips. yum

  • swetraar 23 Oct, 2013

    I made this a few years ago for my brother, who is allergic to chickpeas, and has never gotten our obsession with hummus. After he tried this, he still didn't get it.. The texture was way too grainy, and the amount of salt the recipe suggests makes it extremely salty.
    Storebought edamame hummus comes out much smoother, and I'd love to know how they do it! :\

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