Edamame Hummus is an easy and quick recipe, perfect for a lunch or appetizer. It makes for a very festive healthy St. Patrick’s Day snack, too!
Hello, March. Hello, Spring (I mean, yes, spring, is that you that I see peeking around the corner? Won’t you please stay?)
Speaking of, hello unseasonably warm days we’ve been having here in Minnesota. 40 degrees with a windchill of 28 and we’re all in shorts. That’s what I’m talking about!
Kidding…I’m not in shorts. I’m not like that. But I am all about making this Edamame Hummus recipe on repeat because to me, it screams SPRING on high.
It’s bright, and fresh, and healthy. Which means this trifecta is giving us all the feels.
The first time I had edamame hummus was at a new-to-me restaurant in the cities. It was before a theater show and we had a lot of delicious bites, but once I had edamame hummus I was hooked.
And for two years now, I’ve been intending to make it for you.
Yes, yes, two years, I know. I had a lot of other recipes on my mind too, and now that spring is creeping back in, it’s finally time for this recipe. It’s here, and it’s going to brighten things up.
A Healthy Snack
You know when traditional chickpea hummus containers say there are like 12 servings per container and you read this after consuming, oh, just about the whole darn thing?
Guilty as charged.
Also guilty of not caring. Because it’s hummus and it’s delicious. I will absolutely not be the one to tell you there’s a serving size for this hummus (hint: there isn’t one ;)).
You can rest assured that the few, pure ingredients make this edamame hummus a healthy, wholesome snack you can feel good about (I know I do!). Here’s what we’ve got:
- shelled edamame – frozen, then thawed is the easiest way to go here
- tahini – for an added creaminess (my favorite woman-owned brand is soom)
- lemon juice and zest – hello, brightness!
- garlic – could we really have hummus without garlic?
- olive oil and water – to loosen things up
- paprika + salt – flavor boosters
THAT’S IT! Basically 6 ingredients. Au natural. Easy peasy.
Puree in a food processor and in less than 5 minutes you have yourself a creamy, bright, edamame hummus that’s ready to be devoured!
It’s plant-based, gluten-free, dairy-free, and you know there’s a pot of gold at the end of it. 😉
What do I serve with it?
I’ll spread it on anything and everything if given the opportunity.
My go-to way (as with it is any hummus if I’m being honest) is pretzel thins. Like any hummus, any vehicle to transport it to your mouth is a winner.
Carrots and celery. Crackers. Sliced bell peppers. Whole mini bell peppers. In a wrap. On a sandwich. In a layered dip.
Or my current favorite way because it’s March and St. Patrick’s Day is right around the corner (again, hello spring)… on a St. Patrick’s Day board!
A Healthy St. Patrick’s Day Recipe
Grab all the fresh green foods you can – yesssss including this Edamame Hummus – and spread them around.
The hummus brings the perfect pop of green to a St. Patrick’s Day board. Complimented with celery, snap peas, green beans, green onions, green bell pepper, the green explodes for the holiday vibes.
I recommend adding a few other bites to your board, like a cheese (ahem, Kerrygold’s Irish Dubliner keeps us on theme…), some crackers, and you know, a beer on the side for the adults.
It makes such a fun and festive board that’s healthy! Talk about a healthy St. Patrick’s Day snack for kids and adults alike. I mean, epic after school snack or party appetizer board!
More St. Patrick’s Day Recipes
- 1 3/4 cups frozen shelled edamame, thawed
- 1 Tablespoon tahini
- 1-2 garlic cloves
- 1/4 tsp paprika
- 1 - 1 1/2 tsp fine sea salt
- 2 1/2 Tablespoon water
- 3 Tablespoon fresh lemon juice
- 1/2 - 1 tsp lemon zest
- 4 Tablespoon extra virgin olive oil
- 2 Tablespoon fresh parsley, chopped optional
- Add all ingredients except for the olive oil in a food processor. Puree until a coarse mixture forms. Begin slowing drizzling in olive oil while pureeing. Taste test for salt levels and continue to puree until desired texture is achieved. Serve immediately or store in an airtight container in the fridge for 5-7 days.