Chilli Edamame Hummus

Chilli Edamame Hummus

A perfect healthy and vegan snack with a Chilli Oil twist. Substitute your chickpeas with edamame beans. This can be served as a dip or a side dish to your mains.


  • 1.5 cups shelled edamame beans
  • 1/3 tahini
  • 4 TB fresh lemon juice
  • 2 garlic cloves roughly chopped
  • ½ teaspoon cumin
  • Pinch of salt (adjust to your preference)
  • 6 TB of olive oil
  • Chopped coriander, sesame seeds and spring onion for garnish
  • Chinese Chilli Oil


  1. Place edamame into a large pot and cover with salted water. Place over medium-low heat, bring to a simmer, and cook until tender.
  2. Crush garlic with your knife. Add edamame, tahini, lemon juice, olive oil, salt, cumin, and blend until smooth. If you prefer it runnier, add a few TB of water or olive oil.
  3. Serve in a bowl, drizzle our Chinese Chilli Oil on top and sprinkle chopped coriander, spring onions and sesame seeds as garnish. Serve as a dip with crackers, carrot sticks or bread.

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