Easy to make and ready in 15 minutes this Edamame Hummus is an addictive and creamy rendition of hummus. Tahini free for those with nut allergies.
Hummus and edamame are two of my favorite, protein-filled snacks.
Fantastic is the perfect way to describe this dip which my Aunt Paula so perfectly coined “Edamummus.” It is also freakishly easy to make – you simply dump everything in a food processor or blender and combine. The real proof of this recipe is the fact that my entire Syrian side of the family can’t get enough of this addictive and creamy rendition of hummus. And there is a group of people that knows good hummus, it is my family. We gag at the “red pepper olive peanut butter pickle” hummus versions in every grocery store. But I am happy to report, this dip was long gone by the end of the party.
And yes, it’s extremely healthy. But instead of going on and on about that, I’ll let you go make this delicious dip.
Your carrot stick is waiting.
Edamame Hummus (No Tahini)
- 2 cups frozen shelled edamame (cooked according to package directions)
- 1 cup silken tofu (drained)
- ½ tsp salt (plus more to taste)
- 1 pinch white pepper (plus more to taste)
- 1-1/2 tsp ground cumin (plus more for garnish)
- 3 cloves garlic (minced)
- ¼ cup extra virgin olive oil
- ⅓ cup fresh lemon juice (plus more to taste)
- Carrots for serving
- Place all ingredients in a food processor and blend well.
- Taste before serving and adjust seasoning accordingly.
- Serve with carrot sticks or pita bread on side.