Food stylist: Stephana Bottom

Edamame Hummus

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  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 4
Veering from tradition, this take on the popular Middle Eastern dip swaps chickpeas for edamame and is served with rice crackers rather than pita.


  1. Puree 1 cup cooked shelled edamame with 1 garlic clove, 2 tablespoons each lemon juice and tahini, add 1 teaspoon cumin and 1 teaspoon sesame oil; add water if needed. Season with salt. Top with sesame seeds. Serve with rice crackers.