edamame hummus

Edamame hummus

I’m forever trying out new dip recipes and this edamame hummus happened because I ran out of frozen peas which I needed for my favourite mint & pea dip. As a family we have dips all the time, when the children come back from school or at night when I watch the telly and I feel like snacking on something. When we have family and friends over I make 2 or 3 different dips and serve these with raw vegggies and some yummy crackers! There are never any leftovers! ūüôā

More often than not I mix in any herbs that look a little sad and I have not used up and most dip recipes work on a similar principle: A key ingredient, like the edamame beans with a glug of olive oil, salt and pepper, garlic and lots of lemon juice. I often add a tablespoon of tahini, which is your sesame paste and some herbs. I stay away from adding more oil to get the perfect creamy consistency but instead I add a glug of water or like Jamie Oliver suggests a spoon of yoghurt is a great way to making your dip creamy but not using too much fat!

Edamame hummus recipe:

Serves  6



350g edamame beans, thawed and then steamed or cooked for a few minutes.

zest of 1 lemon

lemon juice (approx. ¬Ĺ lemon or to taste)

1 clove garlic

2 handfuls of coriander

1 tbsp olive oil

2 tbsp tahini

Salt and pepper

A bit of chilli

A glug of water if needed



Start by pouring boiling water over your defrosted edamame beans and let this sit for a few minutes. Drain. Then put all your ingedients in a food processor and blend blend blend…remember, add more seasoning or lemon juice to make it taste just perfect for your taste buds! Be experimental, nothing can go wrong!

Note: Keep your dips in airtight containers and the fridge and they will last you for a few days – that is if you leave any! I hope you enjoy! Dani



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Dani Binnington

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