Go Back
+ servings
Print Recipe
5 from 1 vote

Edamame Hummus

This Asian-inspired edamame hummus is a guaranteed winner for your next party or holiday get-together. Light, fresh, and delicious!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer
Cuisine: Asian
Keyword: vegetarian
Servings: 12 servings
Author: Emily Caruso
Cost: $15


  • Stock pot
  • Food processor


  • 1 1/2 pounds frozen shelled edamame
  • 6 cloves garlic
  • 1 1/2 lemons juiced
  • 2 tablespoons Lee Kum Kee Pure Sesame Oil
  • 2 tablespoons olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1 tablespoon water optional
  • Black and white sesame seeds for garnish optional
  • Variety of vegetables for serving radishes, carrots, cherry tomatoes, blanched green beans, and endive leaves


  • Bring a pot of water to a boil. Boil the edamame for about 4 minutes or until tender. Drain and cool slightly.
  • Place the cooked edamame in a food processor. Add the garlic, lemon juice, Lee Kum Kee Pure Sesame Oil, olive oil, salt, and pepper. Process until the mixture is fairly smooth or desired consistency. Add water if needed to thin it out a bit.
  • Transfer the hummus to a serving bowl and sprinkle with sesame seeds and drizzle with more sesame oil, if desired. Serve with vegetables. 
    Edamame Hummus and Crudité Platter


If you can't find shelled edamame, substitute about 2 pounds of in-shell edamame beans. Boil as directed and remove beans from shell pods before processing.