Basil Edamame Hummus

This Basil Edamame Hummus is packed with fresh flavor and comes together in less than 10-minutes, making it the perfect healthy vegan snack!

Force me to choose between savoury and sweet snacks and I’ll pretty much always choose savoury, which is why I’m always on the hunt for new savoury recipes. Specifically, snack recipes. I feel like there are tons of sweet snack recipes out there, but the salty, savoury snacks can be a little bit harder to find… Anyone else?

This is why I’m so excited to share this Basil Edamame Hummus recipe with you. If you’ve never had edamame before, they’re whole, immature soy beans that come in a pod, sort of similar to green beans, but flatter looking. They have a relatively mild, earthy taste and are absolutely delicious in stir fries, as a snack, or in hummus!

There’s a few criteria I look for when choosing a snack:

1. It has to taste good, obviously.
2. It has to be quick and easy.
3. Ideally, I try to make sure it has at least two of these four: protein, fiber, fat or carbohydrates.

This Basil Edamame Hummus checks all of the boxes for me! It has the most delicious basil flavour, takes less than 10-minutes to make, and is packed with plant-based protein, fat and fiber.

This edamame hummus pairs perfectly with crackers, veggies, or even spread on sandwiches or a wrap. I’ve also been known to add a dollop of it into salads to boost the flavour!

How to Make this Basil Edamame Hummus

1. If you’re using frozen edamame, cook by adding to a bowl with a splash of water and microwaving for 2-3 minutes, or until cooked through. Alternatively, you can steam or pour boiling water over the edamame and let sit for 2-3 minutes until cooked.
2. Add all ingredients to a high speed blender or food processor and blend until smooth. You may need to add more olive oil or water (depending on your preference).
3. Serve with veggies, crackers, or on a sandwich and enjoy!

Recipe Notes

• Make sure to use shelled edamame for this recipe. If your edamame is unshelled (still in the long shell, like you’ll see at Japanese restaurants), you’ll have to remove from the pods before blending. Shelled edamame can usually be found in the freezer section of most grocery stores!
• I used a high speed blender (my Vitamix) to make this recipe, but a food processor may actually work better!
• Don’t be afraid to blend this for upwards of five minutes. We want to make sure the recipe is nice and creamy.
• Feel free to switch up the fresh herbs! Though I can’t vouch for the taste since I haven’t tried them, I’m sure dill, cilantro or parsley would also taste amazing.
• You may need to add additional olive oil or water (depending on your preference) to help the edamame hummus blend smooth.

Storing this Basil Edamame Hummus

Store in an airtight container in the fridge for up to 5-7 days. This may freeze well, too, but I’ve never tried it!