A light and creamy hummus that you can make in minutes, featuring fresh basil, lemon, edamame beans, and chickpeas. Perfect as a plant-based dip for your favourite veggies or corn chips. Or solve lunchtime by slathering basil edamame hummus on a toasted bagel – serve it open-faced with a drizzle of olive oil and some salt. Yum!
Make this Basil Edamame Hummus with just 6 simple ingredients:
Chickpeas are a key ingredient in traditional hummus and we’re keeping them in this variation. The recipe starts with cooked chickpeas, you can either cook them from scratch, or use canned chickpeas, drained. (If you are using canned, keep the liquid that you drain off the chickpeas. It’s known as aquafaba and it’s used as an egg replacer in baking. You can freeze it.)
Edamame beans are young soybeans. You may also see them referred to as green soybeans. Depending on the season and where you live, you might be able to find edamame beans fresh in their pod. In North America, you’ll likely find them in the frozen vegetable section at your grocery store. This recipe uses frozen shelled edamame beans. Don’t buy the kind in the pod, as it would be quite a bit of work to remove the beans from the pod.
Edamame beans are mild-flavoured. They are like a milder version of a green pea, with a firmer texture.
Fresh basil is a key ingredient in this recipe. We don’t recommend substituting with dried. Look for fresh basil in the produce section of your grocery store.
Use freshly squeezed lemon juice for this recipe.
Olive oil is a traditional ingredient in hummus and it makes this hummus creamy and flavourful. If you prefer to make a no oil added version, you can try substituting all or part of the olive oil with cold water.
We typically start with unsalted chickpeas and then add salt to taste, usually about 1/4 to 1/2 teaspoon for the recipe. It’s obviously easier to add salt than remove it, so start with little or none and add more to taste.
No Tahini Required
Note, that this is a non-traditional hummus recipe that doesn’t contain any tahini (ground sesame seeds)
Making the Hummus
Once you’ve drained your chickpeas and squeezed the lemon, it’s basically just toss everything in the blender. We use a Blendtec blender for testing the recipes and even though the blender is a powerful one, we find the hummus is easiest to make if we don’t put all the chickpeas in for the first round of blending.
- Step 1: Add the lemon juice, olive oil, basil, edamame, and about 1 cup of the chickpeas. Blend until smooth.
- Step 2: Add the remaining chickpeas and salt to taste. Blend until smooth.
Garnish and Serve
This hummus has a pretty green-ish hue thanks to the fresh basil and edamame beans. You can garnish it simply with some olive oil and fresh basil leaves.
Serve as a dip with your favourite veggies: crunchy carrots, celery, and peppers would all work well. Alternatively use it as a dip for chips; we love it with blue corn chips. Or turn it into an easy snack or lunch by smearing it on bread or a toasted bagel.
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Printable Recipe Card
Basil Edamame Hummus
- 1/3 cup lemon juice
- 1/3 cup olive oil
- 1/3 cup fresh basil, tightly packed
- 1/2 cup edamame beans, shelled
- 1 1/2 cups chickpeas, cooked, unsalted (Use canned, drained chickpeas, or cooked from scratch chickpeas. If using salted, taste before adding more salt.)
- 1/4 teaspoon salt (Or more to taste. We use about 1/2 teaspoon of sea salt. Table salt is saltier than sea salt.)
Optionally, for serving
- olive oil
- fresh basil leaves
- Add the lemon juice, olive oil, basil, edamame, and 1 cup of the chickpeas to the blender. Blend until smooth, scraping down the sides as needed.
- Add the remaining chickpeas and half of the salt. Blend until smooth. Taste and add more salt, lemon juice, or basil, if desired.
- Optionally, drizzle with a little extra olive oil, and garnish with fresh basil leaves.
About Edamame BeansEdamame beans are young, green soybeans. They are sold in the their pods and shelled. We used frozen shelled edamame for this recipe. You don’t need to defrost them as the action of the blender will do that.
StorageThis is best fresh but you can store in the fridge in a well-sealed container for a day or two.
Nutritional InformationNutritional information is an estimate only, and does not include garnishes.
Your comments and questions are always welcome and appreciated!