Recipes, Snacks

Edamame Cilantro Hummus

I am always looking for quick, easy vegetarian snack ideas that are great for quick lunches or party snacks. I love my regular hummus, but sometimes it’s nice to mix things up. Enter edamame and cilantro hummus. edamame cilantro hummus

I love cilantro, and one day I was out of garbanzo beans but had a bag of frozen edamame in the freezer, so i decided that since both kinds of the beans were about the same consistency, the edamame would work just as well in hummus as the chickpeas.

It makes a slightly larger batch than my regular hummus recipe, and I had to play with the level of water to get it to a smooth consistency, but other than that, it whipped right up. The bright green color is very festive and looks great on a buffet table laid out with other snacks.

edamame hummus

I took it along with this ginger berry sangria to a get together with friends, and it was a big hit. We also had little pieces of baguette with goat cheese and steamed asparagus and delicious guacamole. A sampling of snacks is my favorite kind of meal, so I was in heaven.

edamame hummus

Of course, for a more substantial meal, you could also roll this up in a whole wheat tortilla with some spinach, red pepper, carrots, and maybe a little feta for a quick lunch.

Edamame Cilantro Hummus


  • 1 bag frozen edamame
  • 1/2 C tahini
  • juice of one lemon
  • 1/4 C packed cilantro leaves
  • water, as needed (1/4 C to 1/2 C)
  • 3 gloves garlic, crushed
  • 2-3 T olive oil


Bring small pot of water to boil. Add edamame and lower heat. Cook edamame for 4-5 minutes until tender. Drain and rinse with cool water.

Blend all ingredients in a food processor until smooth.

Garnish with a few cilantro leaves and drizzzle of olive oil. Serve with cut veggies and toasted pita.


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PS – If you’re looking for more snack ideas, check these recipes out. They’re all quick, easy, and tasty—even relatively healthy.

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  • I never would have thought of using edamame for hummus, but why not?! This looks wonderful… even better that other than the tahini I have everything I need to make this already.

    • It’s quick and simple! I always have tahini around. Not only do I use it in hummus, but one of my favorite salad dressings has tahini in it, too. It’s the cilantro I always have to buy. My herb garden is flourishing *except* for the cilantro. I don’t know why it’s always the most troublesome to grow.

      • I’m just jealous you have a herb garden to speak of–every year I try and fail. This year I didn’t really try that hard, but I did try to plant some basil, and it immediately shriveled up and died.

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