Edamame Hummus (5-Minute, Japanese-Style)
Hummus by way of the Japanese freezer aisle: edamame instead of chickpeas, toasted sesame instead of tahini, and a spoonful of kombu dashi where the umami hides. The color alone — bright spring green — sells it at any table.
Edamame brings solid protein, fiber and B vitamins, which is part of why it's Japan's favorite drinking snack. Five minutes in a blender turns it into a dip that disappears faster than you can make it.
Ingredients
- Shelled cooked edamamefrozen works perfectly3/4 cup
- Unsweetened soy milk1 Tbsp
- Toasted white sesame seeds1 tsp
- Kombu dashi or water5 tsp, plus more as needed
- Salt1/3 tsp
- Olive oil1 Tbsp, or more
Nutrition
per serving🛒 Ingredient notes & substitutions
Sesame seeds: This recipe uses toasted white sesame where classic hummus uses tahini — same family, nuttier voice. A teaspoon of tahini works if that's what you have.
Kombu dashi: The secret Japanese accent — it adds umami you can't place. Plain water is fine; the hummus will just be a little quieter.
Instructions
Boil the edamame (or thaw frozen ones).
Pop the beans out of their pods.
Blend the beans with everything else in a blender or food processor until smooth.
▶ Watch how it's made
Tips
If your blender struggles, add liquid a spoonful at a time — too much at once and the hummus goes loose.
Serve with crackers, cut vegetables, or spread it on toast. It's also very good beside a glass of wine, which is exactly how edamame snacks work in Japanese izakaya.