Last updated on March 31st, 2023

Edamame Hummus with Sweet Chilli Oil

Who would have thought edamame could be turned into hummus? Not me, but I’m obsessed with making low-carb versions of my favourite foods, and this fantastic dip is one of them. It tastes like hummus and has a similar texture, but most importantly, I can fit it into my low-carb budget anytime.

As much as I love a good creamy hummus to scoop up with a chip or two, I’m always thinking about the carb intake, even if it’s just a dollop on my plate. This Edamame Hummus makes it much easier to feel less guilty about eating too many carbs because each serving of this ‘hummus’ dip is 1g of net carbs, much less than what you would get from regular hummus.

Why you will love Edamame Hummus & Sweet Chilli Oil

• This creamy low-carb alternative to hummus will positively impact anyone on a plant-based, gluten-free, keto, vegan and whole30 lifestyle. 
• Edamame is high in protein and is rich in vitamins and minerals. 
• This healthy dip tastes like hummus, except that it is green! There’s no avocado in it, honest.
• With a hint of lemony zing, scoop this dip up with many low-carb chips and vegetables or spread it on keto toast topped with a fried egg on the sunny side.
• Serve this hummus as an appetizer or part of a charcuterie board.
• Combining hummus with sweet chilli oil will elevate traditional hummus.

This recipe uses steamed edamame instead of chickpeas, and you wouldn’t know the difference except for its green colour. A handful of edamame is blended with tahini (sesame paste), lemon juice, and olive oil. It is flavoured with cumin and garlic, with cilantro tossed into the blend to give it a middle eastern aroma.

The sweet chilli oil drizzled over it balances out the bitterness you sometimes get from tahini and gives this Edamame Hummus an irresistible Japanese/Mediterranean twist! If you prefer to top your hummus with something less spicy, this recipe for Caramelized Onions makes an excellent topping alternative.

What Is Edamame?

Edamame is the Japanese word for ‘beans on a branch.’ They are immature whole green soybeans picked when they are young, soft and still in their pods. They are traditionally blanched either shelled or in their pods and served sprinkled with salt as an appetizer.

Edamame beans are primarily available in frozen packages at grocery stores, either in their pods or wholly shelled. Fresh edamame pods are available in East Asian markets. They are nutritious beans containing rich vitamins and minerals and high in protein.

One cup of cooked edamame has 15g of carbs and 8g of fibre.

How to Prepare Edamame for Hummus

To turn edamame into hummus, you must cook them and make them soft to blend nicely with flavourful ingredients. Here are some options on how to prepare edamame:-

Steam:

Steaming edamame gives you control over how soft you prefer to make your hummus. Add an inch of water to a pot and bring it to a boil. Place the edamame in a strainer or steamer basket that fits over your pot without the bottom touching the water. Cover and steam the edamame for about 10 minutes. Drain and let it cool.

Boil:

When boiling edamame, you need to ensure they do not overcook because contact with hot water makes the skin crease up but doesn’t necessarily make it soft.

Bring a pot of water to a boil, add your edamame and boil on medium heat for about 10 mins. Drain and let it cool.

Microwave:

This is a quick way to soften your edamame, especially if you have frozen edamame.

Place the edamame in a microwaveable bowl and add 2-3 tablespoons of water. Place the bowl in the microwave, cover it with a plate and heat for 3 to 4 mins. Remove the bowl from the microwave, let it cool, then drain the edamame.

Instant Pot:

This method is also quick, but you must try it out first to see how soft your edamame turns out. Place a cup of water in the inner pot of the instant pot, and add the edamame to the water. You could use a steamer basket instead. Close the lid and set the Instant Pot to Pressure Cook/Manual mode for ZERO Mins. It takes a while for the pressure to build, but when the time is up, press CANCEL, do a quick release, and let the edamame cool.

Ingredients for Edamame Hummus

Edamame: Steam or boil edamame for a smooth texture. Sometimes, If I’m feeling patient, I remove the skin of each edamame one by one to ensure an extra smooth hummus. It’s worth it and optional.

Tahini: Tahini is a smooth paste made by grinding sesame seeds, and it is the main ingredient in traditional hummus. It can be found at your local grocery store in the aisles dedicated to Middle Eastern cuisine. Usually, tahini comes in a big tub, and you need to refrigerate it once it is opened. Although expensive, tahini helps to give hummus a smooth and creamy texture. Switch out Tahini with greek yogurt, avocado, sunflower seed butter or almond butter in this hummus recipe.

Lemon Juice: Freshly squeezed lemon juice helps to give this edamame hummus a tangy flavour and smooth texture.

Garlic Cloves: Crush garlic before adding it to the food processor, so there are no lumps in the edamame hummus.

Sweetener: Adding a little sweetness removes some bitterness from the tahini. It is optional.

Salt: Adjust the salt according to preference or taste.

Cumin: Increase the amount required as it has a strong aroma and flavour.

Cilantro: Finely chopped fresh cilantro enhances the overall flavour of the hummus.

Extra Virgin Olive Oil: Olive oil makes the hummus creamy and thick.

Water: Keep some cold water aside to add towards the end to help the edamame hummus come together and become creamy.

The Sweet Chilli Oil

Drizzle this sweet chilli oil over the edamame hummus for an enhanced fusion of Japanese and Mediterranean flavours. Its versatility can stretch to pouring over zucchini noodles and vegetables or being used in salads and lettuce wraps. To make the drizzle, whisk all the ingredients together and let it sit until it’s time to pour over the freshly made edamame hummus.

Sweet Chilli Oil Ingredients

Pure Olive Oil: Any neutral-flavoured oil such as peanut, grapeseed or avocado oil is ideal too.

Chilli Flakes: Any chilli flakes on hand or fresh red chillis. Sub with paprika or cayenne pepper, according to your preference.

Garlic Cloves: Crushed or minced.

Sweetener: The sweetness balances out the heat from the chillis.

Cilantro: enhances the citrussy taste of the edamame hummus.

Sesame Seeds: Compliments the nutty flavour from the tahini.

Sumac: Used in Middle Eastern cooking as a garnish, sumac enhances the sweetness in the chilli oil.

Salt: Brings all spices and flavourings together; adjust the salt to taste.

Let’s Make Edamame Hummus with Sweet Chilli Oil

On medium speed, blend the tahini and lemon juice in a food processor for 30 seconds. Scrape the sides with a spatula and blend again for another 30 seconds or until the tahini and lemon juice has become smooth.

Add the rest of the ingredients and blitz in 30-second increments for about 2 minutes to break everything down. Continue scraping the sides after every increment to ensure no lumps remain.

Add a tablespoon of water and pulverize again for 30 seconds. The edamame hummus will become much smoother and creamier. Add another tablespoon or two of water and blend a few times more if required. Try not to add too much water. Otherwise, the hummus will become too watery.

Transfer the hummus into a serving bowl and drizzle some Sweet Chilli Oil.

Tips for making a good Edamame Hummus

• Use a high-powered blender or food processor to make edamame hummus for the best results; it will turn out much more creamy.
• The edamame hummus should be firm enough to scoop up, so avoid adding too much water.
• Remove the edamame skin one by one to ensure a smooth texture.
• Steam the edamame until soft enough to blend easily in the food processor.
• Make the hummus a day ahead to let the flavour absorb into one another.

What can I serve with Edamame Hummus?

There are many low-carb dippable options to serve with this delicious hummus.

Low-Carb Vegetable Ideas

Broccoli, Celery Sticks, Cucumbers, Green Beans, Tomatoes (in moderation), Carrots (in moderation), Cauliflower, Radishes, Jicama fries, Capsicums/Bell Peppers.

Low-Carb Chip Ideas

Keto Tortilla Chips, Homemade Mozzarella Chips, Zucchini Chips, Pork Rinds, Egg White Chips, Parmesan Chips.

Storage and Freezing Tips for Edamame Hummus

Storage:

Store leftover hummus in a tightly sealed container in the refrigerator for 5-7 days. Please bring it to room temperature on the counter before consuming it for the best results.

Freezer:

Freeze edamame hummus in an airtight container with a fitted lid. It will keep in the freezer for up to 3 months and thaw overnight in the fridge, then bring it to room temperature before consuming.

Did you make this recipe?

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