Do I have to cook the frozen edamame first?

Yes, a short boil is part of it. Drop the frozen shelled edamame into boiling salted water for 5 minutes until tender, drain them and rinse them straight away under cold water. The cold rinse stops the cooking and keeps the beans tender. Blended raw, edamame stay grainy and taste grassy; cooked, they turn beautifully creamy.

How do I make edamame hummus really creamy?

Three things make the difference. First, blend long enough, 2 to 3 minutes in one go rather than a quick pulse. Second, add the water ice cold, one tablespoon at a time, until the texture is right, because cold water makes the mixture pale and airy. And third, it pays to rub the skins off the chickpeas, since those skins are the most common reason hummus turns out grainy.

How long does edamame hummus keep and can I freeze it?

In a well sealed jar in the fridge it keeps for about 4 days. A thin film of olive oil on the surface protects it from drying out. Freezing works too, up to 3 months in an airtight container. Thaw it overnight in the fridge and stir it vigorously so it turns creamy again. After thawing it usually wants a squeeze of lime juice to taste fresh again.

Can I make edamame hummus without tahini or without sesame oil?

Both work, but they change the character. Instead of tahini you can use light almond or cashew butter, which makes the hummus milder and slightly sweet. The toasted sesame oil is what gives the dip its nutty depth. If you leave it out, use 1 extra Tbsp of olive oil and a teaspoon of light sesame seeds toasted briefly in a pan. With a sesame allergy, skip both the tahini and the sesame oil and use cashew butter plus a little more olive oil instead.

What do you serve with edamame hummus?

Classically with cucumber sticks, crackers and nori chips, exactly as in the photos. It works just as well spread on toasted bread, spooned into a bowl as a sauce, or as a creamy layer in a wrap with crunchy vegetables. On an appetizer board it is lovely next to a second dip in a contrasting colour.

27 JULY 2026

Creamy Edamame Hummus with Tahini and Sesame Oil

Name: Creamy Edamame Hummus with Tahini and Sesame Oil
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings (about 700 g / 1.5 lb)
Ingredients: 150 gr (5.3 oz.) edamame beans, shelled; 240 gr (8.5 oz.) chickpeas; 2 garlic cloves; 4 Tbsp tahini; 4 Tbsp freshly squeezed lime juice; 30 ml (2 Tbsp) olive oil; 1 to 2 Tbsp toasted sesame oil; 1/2 tsp ground cumin; salt and pepper; ice cold water; black sesame seeds; spring onions; microgreens; nori; cucumber, crackers and nori chips

By Verena Frei

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Prep: 15 min
Cook: 5 min
Total: 20 min
Servings: 4 servings (about 700 g / 1.5 lb)

Hello lovelies, when friends land on our terrace at short notice, this edamame hummus is on the table within 20 minutes. Cooked edamame beans and chickpeas go into the blender together with tahini, plenty of fresh lime juice, olive oil and a splash of toasted sesame oil, and turn properly creamy in there. What comes out is a softly green, velvety dip that tastes nutty, fresh and pleasantly savoury, and happens to bring around 12 g of protein per serving.

Close-up of creamy edamame hummus with olive oil, black sesame and finely sliced spring onions

The secret lies less in the ingredients than in the texture. The frozen edamame boil for just 5 minutes in salted water and are rinsed cold straight away so they stay tender. With the chickpeas I rub the fine skins off between my fingers, and while blending I add the water ice cold and one tablespoon at a time, with the blender running for 2 to 3 minutes in one go. That is exactly what turns a grainy paste into a velvety hummus that flows off the spoon.

Overhead appetizer board with edamame hummus, cucumber sticks, crackers and nori chips

I serve it the way I like it best: in a bowl with a hollow drawn by the back of a spoon, a little olive oil pooled inside, then black sesame, finely sliced spring onions, a few microgreens and crumbled nori. The nori is the reason this hummus does not taste like every other one, because it brings a quiet note of the sea that, together with the toasted sesame oil, sends the whole dip east. Add cucumber sticks, crackers and nori chips, and the appetizer hour is sorted.

Edamame hummus from above with cucumber sticks and crackers on a dark wooden board

Macro shot of the topping on the edamame hummus with nori, black sesame and microgreens

I hope you try this dip soon. If you love hummus in all its variations, do give my Pumpkin hummus with roasted veggies a go, and if the tahini note here appeals to you, my fresh Cucumber tahini dip will taste just as good to you. For a really pretty appetizer board I like to put my Mediterranean guacamole next to it, because two dips side by side not only look lovely, they turn a handful of cucumber sticks into a small celebration.

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: do add the water properly ice cold, one tablespoon at a time, and let the blender run for 2 to 3 minutes in one go - that is the whole difference between grainy and velvety. I rub the skins off the chickpeas between my fingers, which takes two minutes and pays off every time. With the toasted sesame oil I start with 1 Tbsp and taste my way up, it is powerful stuff. As a dip on an appetizer board the same bowl easily feeds 6, while as a bowl sauce or a spread for wraps I count on 4 servings. In a well sealed jar it keeps for about 4 days in the fridge, and a thin film of olive oil on top protects it from drying out. With a sesame allergy, skip the tahini and the sesame oil and use cashew butter plus a little more olive oil.

Creamy edamame hummus in a black bowl with black sesame, nori and microgreens, served with cucumber sticks and crackers

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