The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
If you’re searching for an edamame hummus recipe high protein that’s ready in minutes and actually tastes incredible, you’ve landed in the right place — this vibrant green dip delivers around 10 grams of protein per serving, making it one of the smartest snacks you can add to your routine.
Why You’ll Love This Recipe
- Ready in 10 minutes flat — blend, taste, serve. No cooking required beyond thawing your edamame.
- Seriously high in protein — each serving packs approximately 10g of plant-based protein, nearly double what traditional chickpea hummus offers.
- Bold, nutty, and satisfying — the combination of edamame, tahini, and lemon creates a creamy, savory dip that keeps you full and genuinely excited to snack.
- Perfect for meal prep — make a batch on Sunday and you’ll have a protein-rich snack or spread ready all week with zero extra effort.
Ingredients
- 2 cups shelled edamame, thawed from frozen (your protein powerhouse — about 18g protein per cup)
- 3 tablespoons tahini (adds creaminess and healthy fats)
- 3 tablespoons fresh lemon juice (about 1 large lemon — brightens the whole dip)
- 1 clove garlic (raw for punch, roasted for mellow sweetness)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 3–4 tablespoons cold water (add gradually to reach your preferred consistency)
- ½ teaspoon ground cumin (adds warm, earthy depth)
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper
- Optional toppings: red pepper flakes, sesame seeds, a drizzle of olive oil, or everything bagel seasoning
Serves 4 | Prep: 10 min | Cook: 0 min
How to Make Edamame Hummus
- Prep your edamame. If using frozen shelled edamame, thaw them under warm running water for 2–3 minutes or leave them at room temperature for 20 minutes. You want them fully thawed but not hot — cold edamame keeps the dip vibrant green.
- Build your base. Add the thawed edamame, tahini, lemon juice, garlic, cumin, salt, and pepper to a food processor. Pulse 5–6 times to start breaking everything down before you begin blending.
- Stream in the olive oil. With the food processor running, drizzle in the 2 tablespoons of olive oil through the feed tube. This emulsifies the dip and gives it that glossy, smooth texture.
- Adjust the consistency. Add cold water one tablespoon at a time while blending, pausing to scrape down the sides between additions. Blend for a full 2–3 minutes for the smoothest result — don’t rush this step.
- Taste and balance. Sample the hummus and adjust as needed: more lemon for brightness, more salt for depth, more tahini for richness, or a pinch more cumin for warmth. This is where you make it yours.
- Serve and garnish. Transfer to a serving bowl, use the back of a spoon to create a shallow swirl, and finish with a drizzle of olive oil and your toppings of choice. Serve immediately with pita, crackers, or raw vegetables, or refrigerate until ready to use.
