This homemade hummus is a backyard party and snacktime superstar! While it’s seriously quick and easy to make, it packs a big punch of flavor which makes it ideal for dipping all types of veggies. I especially love to serve it with the bright watermelon radishes you see in the photos.
Pair this hummus with these Southwest Turkey Burger Sliders for a great light summer meal.
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The combination of edamame and avocado results in bright flavors in this creamy hummus. Edamame hummus is a fun and delicious alternative to traditional hummus and it's always a hit at any party, but also works well for a veggie-based afternoon snack at home. Like most hummus, it's naturally vegetarian, vegan and gluten-free.
This recipe was inspired by hummus I had in a restaurant in Chicago many years ago.
Contents:
Ingredient Notes
The full list of ingredients and quantities can be found in the recipe card below.
- Edamame: Edamame replaces the chickpeas used in traditional hummus. I generally use frozen bagged, pre-shelled edamame.
- Lemon: You need both lemon zest and juice in the recipe. The citrus balances out the other ingredients to give this dip a bright, fresh taste.
- Fresh cilantro: The peppery taste of fresh cilantro gives this hummus an extra flavor boost. Remove the leaves from the thicker stems before adding them to the food processor. Since you won't be cooking it, I don't recommend substituting dried hummus in this recipe.
- Avocado: Avocado gives this dip its creamy texture. Without it, you'd end up with a slightly gritty texture.
How to make Edamame Avocado Hummus
Like most homemade hummus recipes, this one has only a few ingredients and, with the help of a food processor, comes together in about 10 minutes.
Steam the edamame. You can do this quickly by placing the edamame in a microwave-safe bowl with a tablespoon or two of water.
Serve. Top the finished hummus with some edamame and chopped cilantro. Serve with your favorite veggies or crackers.
Make ahead tip ⇢ If you want to prep for this recipe during your weekly meal prep, steam the entire bag of edamame and save the rest in an airtight container in the refrigerator. It's great in salads or give this Shrimp & Udon Noodle Bowl a try!
Storage Tips
Hummus will keep in the refrigerator for 4-5 days. While you can technically freeze hummus, I don't recommend it as the bright flavors of this hummus are best when fresh.
Serving Suggestions
Hummus is a go-to snack for all types of gatherings! Once your homemade hummus is ready, finish it off with a few extra toppings and serve it with some dippers! Here are a couple of ideas to get you started:
- Toppings: Spoon the hummus into a shallow bowl and add a drizzle of olive oil, some chopped cilantro and a handful of steamed edamame.
- Dippers: Sliced watermelon radishes are one of my favorite dippers in this hummus. It also goes well with baby carrots, cucumber or just about any veggie. Pita chips and crackers are another good dipper for this hummus.
If you are entertaining and want to add a couple of other snacks to your menu, I'd make this Roasted Tomato Crostini and these Melon, Mozzarella and Prosciutto Skewers. Both are great additions to any backyard BBQ or summer event.
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Edamame Avocado Hummus Recipe
Ingredients
- 1 cup frozen edamame
- 1 tablespoon fresh lemon juice
- 1 clove garlic
- 2 tablespoons cilantro leaves, chopped
- ½ of a large avocado
- ¼ teaspoon lemon zest
- ⅛ teaspoon ground white pepper, (black is fine too)
- pinch of salt
- 2 tablespoons olive oil
Instructions
- Cook the edamame. Place edamame in a microwave-safe bowl and add 2 tablespoon water. Cover and cook on high for 3 minutes. Remove from microwave and let cool slightly.
- Pulse the ingredients. Add avocado, edamame, lemon juice, garlic, cilantro, zest, pepper and salt to the bowl of a food processor fitted with a standard blade. Pulse for 30 seconds and scrape down sides.
- Add the oil. With the motor running, slowly pour in the olive oil and process until smooth.
- Serve. To serve top with some chopped cilantro and avocado.
Nutrition
This post was originally published in July 2016. It was updated in April 2025 with some new information. No changes were made to the original recipe.
Nella
This recipe is fantastic and the end product was quite tasty!
FoodieGirlChicago
Thanks Nella - glad you enjoyed it!
Willow | Will Cook For Friends
This is such a great idea! I've seen edamame dip recipes, but the addition of avocado is a great idea. Like you said, edamame really needs that added creaminess! Pinning!
Azlin Bloor
Love this edamame hummus/spread. I can think of a number of ways this would go down so easily and a wonderfully healthy recipe too!
Emma @ Supper in the Suburbs
Wow I'd have never thought of using edamame in a hummus. Great idea!
Ashley @ Big Flavors from a Tiny Kitchen
This looks so creamy and delicious - love the color!
Tara
Oh wow! Such beautiful photos! Those colors are amazing.
Melanie Ford
This is extremely easy to make and also a very healthy and flavorful recipe to create this at home, Last time I visited this website for create the good rice recipe.
Julia Coloian
This is a very colorful delicious looking appetizer.Will definitely make for my next party. What are those pink and green slices around the bowl???
Urban Foodie Kitchen
Thanks Julia! Those are watermelon radishes. They are great for just about any kind of dip. Depending on where you live, you can probably find them pretty easily in your local grocery store. They are generally available all year but peak season is spring and fall.
Chandice Probst
This is such a wonderful appetizer! Healthy and easy to me thank you!
Astra
Can frozen avocado be used in this recipe?
Kathryn Rudey
Hi Astra - I've not tested the recipe with frozen avocado and probably would not recommend it for this particular use.
Mimi Rippee
Mmmm. I’ve never combined these ingredients! Fabulous recipe!