Edamame Hummus is a protein-packed appetizer that is light and delicious and whips up quickly for the perfect St. Patrick’s Day starter!
Edamame Hummus is a savory dip that blends together in no time for a healthy snack you can’t stop eating! Edamame, also known as soybeans, peas, cilantro, mint, and spices mixed and served with crackers is a fun, tasty, green way to celebrate St. Patrick’s Day!
Make Everything Green
Isn’t part of the fun of St. Patrick’s Day to make all the green things you can? I even love to put some green food coloring in my kids’ milk on St. Patrick’s Day to make them giggle. Traditional Irish and St. Patrick’s Day food can be a little heavy, I’m not complaining because I love everything potato, but sometimes I like starting the party a little lighter. Edamame Hummus came along and was the answer to my food prayers! This dip is green, easy to make, and incredibly creamy and delicious- I totally could not stop eating it! I only told my kids after they ate a quarter of the bowl that it had peas in it and they had no idea, so they deemed it “super good” and continued to eat another quarter.
Other Recipes to Serve with Edamame Hummus
- Another great, light (and green) appetizer is Zucchini Fritters with Greek Yogurt Ranch– they are perfect for a make ahead snack.
- While you’re at it, make up a killer drink like the Pot O Gold Cocktail to go with all of your St. Patrick’s Day celebrating!
Produce: You will need equal amounts of both frozen edamame and frozen peas. You will also need to have garlic, fresh cilantro, and mint on hand.
Spices: Cumin, coriander, salt, and pepper are all you need.
Extras: You will also need lemon juice, which brightens the dip, and olive oil.
How to Make Edamame Hummus
STEP ONE: Bring a medium pot of water to a boil and boil the edamame for 3-5 minutes. Place the edamame in an ice bath and then add the peas to the boiling water and cook until they are warmed.
STEP TWO: In a food processor, blend the edamame and the peas until they are creamy. Add the lemon juice and spices and mix. Slowly add the olive oil and continue to blend until everything is well mixed.
STEP THREE: Using a spatula, add the hummus to a medium bowl and stir in the cilantro and mint, as well as salt and pepper, to taste.
Tips for Success
- Most grocery stores carry shelled, frozen edamame so that you don’t have to shell them from their pods. If you can’t find the shelled soybeans, you can buy them shell-on. Boil and blanche them as directed and them remove the beans from the pods before adding to the fodd processor.
- Blanching the edamame stops the beans from cooking so don’t skip the ice bath. While it won’t affect the taste, using overcooked edamame will make the texture much looser and you will have a less hearty dip.
- Depending on the size of your food processor you may need to blend the edamame and peas in a few batches to make sure everything is smooth and creamy.
Is edamame healthy?
Edamame is full of soy protein, antioxidants and natural fiber so it is a great choice for light, healthy dishes. Edamame hummus is also gluten-free and vegan so it’s really a crowd friendly dish that everyone loves to snack on!
What do I serve with Edamame Hummus?
Like other types of hummus, pita bread or pita chips are great dipping choices, as well as crackers, toasted bread, or veggies, like baby carrots. Edamame Hummus also makes a killer sandwich spread! Let your imagination run wild with this dip, you can’t go wrong in how you choose to eat it!
Looking For More Green Inspiration?
- No Fuss St. Patrick’s Day Party Food
- 25 St. Patrick’s Day Party Ideas
- Green Goddess Dip
- Shamrock Shake
- Onion & Bell Pepper Cheese Ball
*This post was originally posted on 03/18/2013.
- 20 ounces frozen shelled edamame (soybeans)
- 20 ounces frozen peas
- 1/2 cup lemon juice
- 2 teaspoons garlic chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 3/4 cup olive oil
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh mint chopped
- Salt and pepper to taste
- Bring a large pot of water to a boil and then add in the edamame. Boil for 3-5 minutes until tender. Then transfer the soybeans to an ice bath with a slotted spoon to stop the cooking.
- Add the peas to the boiling water and cook until warmed through, about 3-5 minutes. Drain the peas.
- Add the edamame and peas to a food processor until smooth. (You may need to do this in several batches depending on the size of your food processor.)
- Add the lemon juice, garlic, coriander, and cumin to the edamame and puree until blended.
- VERY slowly drizzle in the olive oil with the food processor running until the hummus is smooth and emulsified.
- Transfer to a mixing bowl and stir in the chopped mint and cilantro. Season with salt and pepper to taste.
- Transfer to a serving bowl and enjoy with fresh veggies or crackers.
Bev Chapple says
Sound Devine …will try the week end
Honestly Anasti says
This recipe sounds wonderful, but my daughter is allergic to peas. What could I use as an alternative?
madge | the vegetarian casserole queen says
Nice twist on hummus. I’m always looking for recipes to suit my recently turned vegan husband! Thanks for sharing..
Thanks Madge! This would make a great spread for a sandwich too! Let us know what your husband thinks. 🙂
Sloane @ Life Food and Beer says
This seems so simple! I’m going to have to make it for sure!!
It really was simple. Let us know what you think when you try it.
Wow! This looks delicious 🙂 Thanks for the recipe; I almost have all of these ingredients in the apartment, too!
Thanks Charlotte! It makes a gigantic amount so you will have snacks for a LONG time. 🙂