This hummus is just cool. Like California cool. Like you’re just cool by saying “Oh, I’m just in the middle of whipping up some edamame hummus.” This recipe works by just swapping frozen shelled edamame instead of chickpeas. I like to add more lemon and tahini to balance that green flavor! This is great for an Asian/fusion themed appetizer.
Watch Mimi create a beautiful trio of hummus spreads on Wholehearted with Mimi.
Episode for this recipe
Combine all ingredients except for olive oil in the food processor. Process until smooth.
Taste and blend in additional salt or lemon (if it doesn’t taste awesome yet).
Drizzle olive oil, garnish with whole edamame pods, cilantro, black and white sesame seeds.
Easy
Easy
Easy
Easy
Easy
Easy
Easy
Easy
What Cooks Are Saying
1 global rating
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion1 Comment
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
Should I cook the edamame first or can I just defrost it?
Just defrosted, no need to cook them :)