Edamame hummus



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 1 x 375g can chickpeas, drained slightly 
  • 1 heaped tbsp tahini 
  • 3/4 cups edamame thawed with boiling water 
  • 1-2 tbsp lemon juice 
  • 1 tbsp nutritional yeast 
  • some olive oil (sub for the canned chickpea brine instead of the oil) 
  • salt and pepper to taste 

Sticky soy edamame 

  • 1 cup thawed edamame with boiling water 
  • 1 heaped tbsp soy sauce 
  • 1-2 tbsp honey 
  • 1 tbsp sesame seeds 
  • some oil (leave out for oil-free) 
  • edible herbs to serve 


  1. Add the drained chickpeas, edamame, tahini, lemon juice,  nutritional yeast, some oil or brine water, salt, and pepper to taste and blend until super smooth.
  2. Adjust the taste to your liking, sometimes I like adding in some miso paste, honey, or even soy milk.  
  3. Add the edamame to a pan lined with parchment paper, drizzle over the soy sauce, honey, and sesame seeds, add a touch of oil if you like, and bake to air-fry for 10-15 minutes until caramelised. 
  4. Scoop the hummus onto your serving bowl, add the cooled edamame on top, and chill until serving time!