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Edamame Hummus

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant edamame hummus is a refreshing, protein-packed alternative to the traditional chickpea-based dip. By combining shelled edamame beans with sweet garden peas and a generous squeeze of fresh lemon juice, you create a beautifully bright spread that is full of clean, zingy flavours. The addition of ground cumin and coriander provides a subtle warmth, while plenty of fresh mint and coriander leaves ensure every mouthful is aromatic and light.

As a versatile vegan dish, this dip is an excellent choice for healthy snacking or as part of a sophisticated mezze platter. Replacing pita bread with crisp endive spears adds a delightful crunch and keeps the recipe gluten-free and nutritious. It is an ideal make-ahead option for effortless entertaining, as the flavours develop and deepen when chilled in the fridge for a day or two before serving.

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Ingredients for Edamame Hummus

  • 2 275g packages frozen shelled edamame (soybeans)

  • Kosher salt

  • 2 275g packages frozen peas

  • 120ml fresh lemon juice

  • 2 teaspoons minced garlic

  • 1/2 teaspoons ground coriander

  • 1/4 teaspoons ground cumin

  • 180ml extra-virgin olive oil plus more for drizzling

  • 1/4 cup chopped fresh coriander plus more for garnish

  • 1/4 cup chopped fresh mint plus more for garnish

  • Freshly ground black pepper

  • Endive spears

How to make Edamame Hummus

Cook edamame in a large pot of boiling salted water until tender, 3-5 minutes. Using a slotted spoon, transfer to a large bowl of ice water. Return water in pot to a boil and add peas; cook until heated through, about 1 minute. Transfer peas to bowl with edamame; let cool. Drain well.

Working in batches, pulse edamame and peas in a food processor until a coarse purée forms, about 30 seconds. Transfer to a medium bowl. Stir in juice and next 3 ingredients. Gradually stir in 3/4 cup oil; mix well. Stir in 1/4 cup coriander and 1/4 cup mint. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.

Transfer to a serving bowl; drizzle with oil and garnish with more herbs. Serve with endive spears.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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