This vegan edamame hummus is the perfect snack or appetizer. Fresh and creamy, it is yummy by itself, as a sandwich spread and in salads. Oil-free and gluten-free.
I am officially back at uni (and have been for a couple of days), and teaching starts on Monday. It was so lovely to see my family over the Christmas vacation, and spend quality time at home over the festive season. However, I am super excited to be back because I’ve missed the place, my routine and my friends. Also, you just can’t go wrong with a 24 hour library that’s a 20 second walk away from your room!
So, over the next eight weeks you can expect a lot of recipes that are both super simple and quick, the sort of meals I would typically cook for myself as a busy student, and that don’t require a lot of fancy ingredients. As always, if you want to see any specific recipe on this blog, feel free to either leave a comment or send me an email.
Now, let’s talk about hummus. A lot of people that I’ve spoken to name it among their favourite foods. And for good reasons too. Anyone who thinks they dislike chickpeas changes their opinion after eating hummus. Creamy, luscious and savoury, it’s the perfect versatile dip either for snacking or serving for lunch or dinner as a side dish.
Speaking of versatility, one of the things I love about hummus is just the amount of flavours there are. Whether that’s just adding different spices, you can switch it up every time. This recipe, as you can tell by the title, uses edamame. Without being super overpowering, the edamame adds a subtle flavour and enhances the texture too. The resulting hummus is so good, I had a hard time not eating all of it before taking the photos. (To be honest, when I’m not taking photos, I do often eat most of my dinner before I actually finishing cooking lol).
You’ll love this edamame hummus because it’s
- Super creamy and smooth
- Ready in 5 minutes
- Great for meal prep
- Perfect as an easy snack
- Ideal for sharing
This recipe couldn’t be easier! Simply add all the ingredients to a blender or food processor and blend until a smooth hummus forms. Add more water or lime juice if it looks too dry. You can also adjust the flavours depending on your preferences, and add other spices. Alternatively, use as a sauce for salads or pasta.
Serve straight away with bread, vegetables or rice cakes. This hummus can stay in the fridge in an airtight container for up to 4 days.
You can serve this hummus with
- Homemade ravioli with tofu and spinach
- Almond butter veggie chips
- Zucchini fritters with red lentils
- Winter black bean salad with rice and kale
Let me know in the comments – what’s your favourite hummus flavour? If you give this vegan edamame hummus recipe a go, be sure to tag me on Instagram (@earhtofmariaa) so I can see your creations!
Vegan Edamame Hummus
- 1 cup edamame
- 1.5 cups chickpeas
- 1/4 cup tahini
- juice of 1 lime
- 1/4 cup aquafaba (liquid from can of chickpeas)
- 1/2 tsp salt
- 1/4 tsp pepper
- Add all the edamame, chickpeas, tahini, lime juice, aqufaba, salt and pepper to a blender or food processor and blend until a smooth hummus forms. Add more water or lime juice if it looks too dry. You can also adjust the flavours depending on your preferences, and add other spices. Alternatively, use as a sauce for salads or pasta.
- Serve straight away with bread, vegetables or rice cakes. This hummus can stay in the fridge in an airtight container for up to 4 days.