This creamy, dreamy hummus-inspired edamame dip is kinda life changing. Made with just 6 ingredients + using an entire bag of frozen edamame, this plant-powder dip jazzes up a veggie plate, scoops up beautifully with crackers and brings some legit staying power to snack time.

One hand using a cucumber slice to dip into a bowl filled with hummus. The hummus is topped with olive oil, edamame beans, and some chopped, fresh parsley. Surrounding the bowl are some fresh parsley sprigs, sugar snap peas, celery, peeled carrots, and some red and yellow peppers.

This hummus-inspired edamame dip is one of those things you make once and you just keeping thinking about it until you finally decide to make more. It’s fresh, it’s creamy, it’s packed with plant-powered goodness, and it takes maybe 5 minutes, tops, to throw together in your food processor. We’re talking an *ENTIRE BAG* of thawed edamame, tahini, lemon, garlic, a little cumin, olive oil, and that‘s it…you’re done! No cooking, minimal fuss (just how I like it)…just ridiculously good dip that tastes amazing and is as fueling as it is delicious. Feeling like a veggie superhero yet? I know I am.

Frozen shelled edamame is one of my freezer MVPs. Why? Because it’s packs a serious punch (just take a look at that nutritional label on the bag!). People always ask me how to use it and, honestly, this dip is one of my favorite answers (next to my Crunchy Quinoa Edamame Salad + Creamy Edamame Chicken Salad. Both solid gems).

This beaut of a recipe makes about 10 servings, so it’s perfect if you’re trying to meal prep a feel-good snack for the week or if you need something easy (and honestly kind of impressive) to bring to a gathering.

Okay, let’s make this. Just you + me…

Jump to Recipe Instructions
All ingredients for Creamy Hummus-Inspired Edamame Dip sitting on a counter before preparing.
Get those ingredients together…
All ingredients for Creamy Hummus-Inspired Edamame Dip in a blender cup prior to blending. The blender cup is being held by a pair of hands and is sitting on a countertop surrounded by some fresh parsley sprigs, a bottle of olive oil, and a lemon slice.
Place all the ingredients into a food processor fitted with the metal “S” blade. Yep—only one dish to clean! Don’t you love that?!
One hand is holding onto a blender cup while the other is holding onto a spoon filled with prepared hummus. The blender cup is filled with the remaining prepared hummus. The blender cup is sitting on a countertop surrounded by fresh parsley leaves and a lemon slice.
Blend ‘er up!
A bowl filled with hummus and topped with olive oil, edamame beans, and some chopped, fresh parsley. Surrounding the bowl are whole radishes, pita chips, celery, sugar snap peas, peeled carrots, and red and yellow peppers.
And that’s it! Serve it or tuck it away in your fridge for when a snack attack hits!
One hand using a cucumber slice to dip into a bowl filled with hummus. The hummus is topped with olive oil, edamame beans, and some chopped, fresh parsley. Surrounding the bowl are some fresh parsley sprigs, cucumber slices, sugar snap peas, celery, peeled carrots, and some red and yellow peppers.

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Creamy Hummus-Inspired Edamame Dip

Yield: 10 servings
Prep Time: 5 minutes
Cook Time: 0 minutes
Author: Taesha Butler
This creamy, dreamy hummus-inspired edamame dip is kinda life changing. Made with just 6 ingredients + using an entire bag of frozen edamame, this plant-powder dip jazzes up a veggie plate, scoops up beautifully with crackers and brings some legit staying power to snack time.
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Ingredients
 

  • 12 ounces frozen shelled edamame, defrosted (about 2 cups)
  • 2 Tablespoons tahini
  • 1 clove garlic, smashed
  • 3 Tablespoons fresh lemon juice, or to taste
  • 1½ teaspoons kosher salt
  • ¼ teaspoon ground cumin
  • ¼ cup water, + extra to reach desired texture
  • ¼ cup fresh parsley or cilantro leaves , optional + extra for garnish

Instructions
 

  • Add all the ingredients to a food processor fitted with the metal "S" blade.
  • Blend until smooth and creamy, stopping to scrape down the sides as needed. If your hummus is too grainy or thick, add a little extra water 1 Tablespoon at a time until your desired texture is achieved.
  • Taste the hummus and add more salt and/or lemon juice as needed.
  • Transfer the hummus to a shallow serving bowl. Drizzle the top with a little olive oil and sprinkle with some extra chopped fresh herbs to garnish if you’d like.
  • The hummus can be stored in an airtight container in the refrigerator for up to a week. The edamame hummus is great as a dip with raw veggies, crackers, fresh pita, and more. You can also use it as a spread on sandwiches or wraps.

Notes

Suggested Adaptations 

  • If you don’t want to use the tahini, the hummus will still be tasty without it. You could also replace the tahini with ½ an avocado or ¼ cup plain Greek yogurt to add some creaminess—but the avocado may cause the dip to brown a bit as it sits.
  • Feel free to add some spice with cayenne pepper or your favorite hot sauce.
Serving: 0.25cup, Calories: 61kcal, Carbohydrates: 6g, Protein: 4g, Fat: 3g, Saturated Fat: 0.2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 350mg, Potassium: 174mg, Fiber: 2g, Sugar: 1g, Vitamin A: 3IU, Vitamin C: 2mg, Calcium: 34mg, Iron: 1mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.