Recipe: Edamame Hummus

Makes 6 serving(s)


  • 1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
  • 1/4 cup tahini
  • 1/4 cup water
  • 3/4 teaspoon grated lemon zest
  • 1 lemon (about 3 tablespoons), juiced
  • 1 clove garlic, smashed
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon flat-leaf parsley, chopped
  • Suggested serving: Sliced cucumbers, celery, and olives


  1. Boil the beans in salted (use pinch of salt) water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
  2. In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
  3. Transfer to a small bowl, stir in the parsley and drizzle with remaining oil.
  4. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

Nutrition Information

  • Calories: 100
  • Total fat: 8g (1 g Saturated Fat)
  • Protein: 3g
  • Carbohydrates: 4g
  • Sodium: 87mg
  • Fiber: 2g

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