White Bean and Edamame Hummus

White Bean and Edamame Hummus

  • Prep: 20 min
  • Cook Time:
  • Total: 20 min
  • Serving: Makes about 2-1/4 cups

Traditional garbanzo beans are substituted for white beans and edamame in this updated hummus recipe. Serve with crackers, crudités or homemade vegetable chips.


  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1-1/2 cups shelled, cooked edamame
  • 2 medium garlic gloves, coarsely chopped
  • 1/4 cup water, plus more as needed
  • 3 tablespoons freshly squeezed lemon juice (from about 2 medium)
  • 2 tablespoons olive oil
  • sea salt and freshly ground black pepper
  • 1/4 teaspoon toasted sesame oil
  • 2 tablespoons coarsely chopped fresh cilantro


  1. Put the cannellini beans, edamame, garlic, water, lemon juice, olive oil, sesame seed oil and a few generous pinches of salt and pepper into a food processor, and process the mixture until smooth in consistency.
  2. Taste the dip and season with additional salt, pepper or lemon juice if desired, and then transfer to a bowl. Stir in the chopped cilantro and then serve immediately.


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