12 Delicious Cilantro Edamame Hummus Recipes

There’s something undeniably magical about the combination of cilantro and edamame in hummus—it’s fresh, flavorful, and downright addictive. Whether you’re a hummus aficionado or just looking for a quick, healthy snack, these 12 delicious recipes are sure to inspire your next kitchen adventure. From classic blends to innovative twists, get ready to dip, spread, and savor your way through our roundup of cilantro edamame hummus delights!

Spicy Cilantro Edamame Hummus

Ever find yourself craving something creamy, spicy, and downright addictive? This Spicy Cilantro Edamame Hummus is your answer, blending the nuttiness of edamame with the kick of jalapeño and the freshness of cilantro.

Ingredients

• 2 cups shelled edamame (I like to use frozen and thaw it for convenience)
• 1/4 cup tahini (go for the good stuff—it makes a difference)
• 1/4 cup extra virgin olive oil (my kitchen staple)
• 2 tbsp lemon juice (freshly squeezed, please)
• 1 jalapeño, seeded (unless you’re all about that heat)
• 1/2 cup fresh cilantro (stems and all for extra flavor)
• 2 cloves garlic (because garlic is life)
• 1/2 tsp salt (I start with this and adjust after tasting)
• 1/4 tsp cumin (for that subtle warmth)
• 3-4 tbsp water (to get that perfect creamy texture)

Instructions

1. In a food processor, combine the edamame, tahini, olive oil, lemon juice, jalapeño, cilantro, garlic, salt, and cumin.
2. Blend on high for about 1 minute, scraping down the sides as needed, until the mixture starts to come together.
3. With the processor running, slowly add water, 1 tbsp at a time, until the hummus reaches your desired consistency. (Tip: The hummus will thicken slightly in the fridge, so aim for a bit looser than you’d like.)
4. Taste and adjust seasoning, adding more salt or lemon juice if needed. (Tip: A pinch of sugar can balance the flavors if it’s too tangy.)
5. Transfer to a bowl, drizzle with a little olive oil, and garnish with extra cilantro or a sprinkle of cumin if you’re feeling fancy.

Rich and velvety with a punch of heat and herby freshness, this hummus is a game-changer. Serve it with pita chips, as a veggie dip, or slather it on toast for an instant flavor upgrade.

Garlic Lover’s Cilantro Edamame Hummus

Did you know that edamame hummus can be a game-changer for your snack time? This garlic lover’s version with a cilantro twist is creamy, packed with flavor, and ridiculously easy to make.

Ingredients

• 2 cups shelled edamame (I like to use frozen and thaw it for convenience)
• 1/4 cup tahini (go for the good stuff—it makes a difference)
• 1/4 cup extra virgin olive oil (my kitchen staple for richness)
• 3 cloves garlic (because more is always better)
• 1/4 cup fresh cilantro (adds a fresh kick)
• 2 tbsp lemon juice (freshly squeezed, please)
• 1/2 tsp salt (I start with this and adjust after tasting)
• 1/4 tsp cumin (for that subtle warmth)
• 3-4 tbsp water (to get that perfect creamy texture)

Instructions

1. In a food processor, combine the edamame, tahini, olive oil, and garlic. Blend until smooth, about 1 minute. Tip: Scrape down the sides halfway through to ensure everything is evenly mixed.
2. Add the cilantro, lemon juice, salt, and cumin. Process for another 30 seconds until the cilantro is finely chopped and the mixture is well combined.
3. With the processor running, slowly add water, one tablespoon at a time, until the hummus reaches your desired consistency. Tip: The hummus will thicken slightly after chilling, so aim for a bit looser than you’d like.
4. Taste and adjust seasoning if needed. Sometimes I add an extra pinch of salt or a squeeze of lemon to brighten it up.
5. Transfer to a bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld. Tip: This resting time is key for the garlic flavor to mellow and become more pronounced.

Bold in flavor with a smooth, creamy texture, this hummus is perfect with pita chips or as a vibrant spread on sandwiches. Try it with a drizzle of chili oil for an extra kick!

Lemon Zest Cilantro Edamame Hummus

Got a craving for something fresh, zesty, and totally snackable? This Lemon Zest Cilantro Edamame Hummus is your go-to. It’s creamy, packed with flavor, and perfect for dipping or spreading.

Ingredients

• 2 cups shelled edamame (I like to use frozen and thaw it for convenience)
• 1/4 cup tahini (go for the good stuff—it makes a difference)
• 1/4 cup extra virgin olive oil (my kitchen staple)
• 2 tbsp fresh lemon juice (about 1 juicy lemon)
• 1 tsp lemon zest (for that extra zing)
• 1/2 cup fresh cilantro (stems removed, because who wants chewy hummus?)
• 1 clove garlic (minced, unless you’re a garlic fiend like me—then add more)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp cumin (trust me, it’s the secret weapon)
• 2-3 tbsp water (to get that perfect creamy texture)

Instructions

1. In a food processor, combine the edamame, tahini, olive oil, lemon juice, lemon zest, cilantro, garlic, salt, and cumin. Tip: Scrape down the sides occasionally to ensure everything blends evenly.
2. Process the mixture until smooth, about 2 minutes. If it’s too thick, add water one tablespoon at a time until you reach your desired consistency. Tip: The hummus will thicken slightly in the fridge, so aim for a bit looser than you’d like.
3. Taste and adjust the seasoning if needed. Sometimes a pinch more salt or a squeeze of lemon can really brighten it up. Tip: Letting it sit for 10 minutes before serving allows the flavors to meld beautifully.

This hummus is luxuriously smooth with a vibrant kick from the lemon and cilantro. Try it with crisp veggies or as a bold spread on your next sandwich for a flavor upgrade.

Roasted Red Pepper Cilantro Edamame Hummus

Kickstart your snack game with this vibrant Roasted Red Pepper Cilantro Edamame Hummus. It’s a twist on the classic that’s as easy to make as it is delicious, perfect for those lazy afternoons or when you’re craving something fresh.

Ingredients

• 1 cup shelled edamame (I like to keep a bag in the freezer for last-minute recipes)
• 1/2 cup roasted red peppers (jarred works great, but roasting your own adds a smoky depth)
• 1/4 cup fresh cilantro (don’t skimp—this is where the magic happens)
• 2 tbsp tahini (my pantry staple for creamy texture)
• 2 tbsp extra virgin olive oil (the good stuff makes a difference)
• 1 clove garlic (because everything’s better with garlic)
• 1/2 tsp cumin (for that warm, earthy note)
• 1/2 tsp salt (adjust to your liking, but this is my sweet spot)
• 2 tbsp lemon juice (freshly squeezed, please—it’s worth the effort)

Instructions

1. Preheat your oven to 400°F if you’re roasting your own red peppers. Halve them, remove seeds, and roast for 20 minutes until charred. Let cool, then peel.
2. In a food processor, combine edamame, roasted red peppers, cilantro, tahini, olive oil, garlic, cumin, salt, and lemon juice.
3. Blend until smooth, scraping down the sides as needed. Tip: If it’s too thick, add a tablespoon of water at a time until you reach the desired consistency.
4. Taste and adjust seasoning—maybe a pinch more salt or a squeeze of lemon? Tip: Letting it sit for 30 minutes before serving lets the flavors meld beautifully.
5. Transfer to a bowl, drizzle with a little olive oil, and garnish with cilantro leaves. Tip: For an extra pop of color and flavor, sprinkle with smoked paprika.

Just like that, you’ve got a hummus that’s creamy, packed with flavor, and a total crowd-pleaser. Serve it with pita chips, or go wild and slather it on a sandwich for a tasty upgrade.

Avocado Cilantro Edamame Hummus

Forget store-bought hummus when you can whip up this vibrant Avocado Cilantro Edamame Hummus in no time. It’s creamy, packed with protein, and has that fresh kick you love.

Ingredients

• 1 ripe avocado – because nobody likes a sad, unripe one.
• 1 cup shelled edamame – I like to keep these in the freezer for last-minute recipes.
• 1/4 cup fresh cilantro – stems and all, for that extra herby punch.
• 2 tbsp tahini – my secret for that rich, nutty base.
• 1 clove garlic – minced, unless you’re into big chunks.
• 2 tbsp extra virgin olive oil – the good stuff makes a difference.
• 1 tbsp lemon juice – freshly squeezed, please.
• 1/2 tsp salt – to bring all those flavors together.
• 1/4 tsp cumin – just a hint for warmth.
• 2-3 tbsp water – to get that perfect creamy texture.

Instructions

1. In a food processor, combine the avocado, edamame, cilantro, tahini, garlic, olive oil, lemon juice, salt, and cumin.
2. Blend on high for about 1 minute, scraping down the sides as needed, until everything starts to come together.
3. With the processor running, slowly add water, 1 tbsp at a time, until the hummus reaches your desired consistency. Tip: Less water for a thicker dip, more for a smoother spread.
4. Taste and adjust seasoning if necessary. Sometimes a little extra lemon juice or salt can really brighten it up.
5. Transfer to a bowl, drizzle with a bit more olive oil, and maybe a sprinkle of cumin or cilantro leaves for garnish. Tip: Letting it sit for 10 minutes before serving helps the flavors meld beautifully.

Craving something different? This hummus is not just for dipping. Try it as a spread on your morning toast or as a creamy layer in veggie wraps. The avocado keeps it luxuriously smooth, while the edamame adds a satisfying bite.

Tahini Free Cilantro Edamame Hummus

Hey there! If you’re looking for a twist on traditional hummus that’s both vibrant and packed with flavor, you’ve got to try this tahini-free cilantro edamame version. It’s creamy, fresh, and perfect for dipping or spreading.

Ingredients

• 2 cups shelled edamame (I like to use frozen and thaw them for convenience)
• 1/4 cup fresh cilantro, packed (don’t skimp—this is where the magic happens)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 clove garlic (because what’s hummus without a little kick?)
• 1/4 tsp salt (I find this amount just right, but you do you)
• 2 tbsp lemon juice (freshly squeezed makes all the difference)
• 1/4 cup water (to get that smooth consistency)

Instructions

1. In a food processor, combine the edamame, cilantro, olive oil, garlic, salt, and lemon juice.
2. Pulse the mixture until it’s roughly chopped, about 10 seconds.
3. Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.
4. With the processor running, slowly add the water through the feed tube until the hummus is smooth, about 1 minute.
5. Stop the processor and taste the hummus. If it’s too thick, add more water, a tablespoon at a time, until you reach your desired consistency.
6. Transfer the hummus to a serving bowl and let it sit for 5 minutes to allow the flavors to meld.

Now, this hummus is not just any hummus—it’s got a bright, herby flavor from the cilantro and a creamy texture that’s irresistible. Try it with pita chips or as a bold spread on your next veggie wrap. Never going back to store-bought after this!

Smoky Paprika Cilantro Edamame Hummus

Forget store-bought hummus when you can whip up this Smoky Paprika Cilantro Edamame Hummus in no time. It’s creamy, packed with flavor, and perfect for dipping or spreading.

Ingredients

• 2 cups shelled edamame (I like to use frozen and thaw them for convenience)
• 1/4 cup tahini (go for the good stuff—it makes a difference)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 clove garlic (minced, because fresh is best)
• 1 tsp smoked paprika (for that irresistible smoky flavor)
• 1/2 tsp ground cumin (just a hint of warmth)
• 1/4 cup fresh cilantro (chopped, and yes, you can skip if you’re one of those cilantro-haters)
• 2 tbsp lemon juice (freshly squeezed, please)
• 1/2 tsp salt (to bring all the flavors together)
• 1/4 cup water (adjust for your desired consistency)

Instructions

1. In a food processor, combine the edamame, tahini, olive oil, garlic, smoked paprika, cumin, cilantro, lemon juice, and salt.
2. Blend on high for about 1 minute, scraping down the sides as needed, until the mixture is mostly smooth.
3. With the processor running, slowly add the water until the hummus reaches your preferred consistency. Tip: Start with less water; you can always add more.
4. Taste and adjust the seasoning if necessary. Tip: A little more lemon juice can brighten the flavors if it tastes flat.
5. Transfer the hummus to a serving bowl and drizzle with a bit more olive oil and a sprinkle of smoked paprika for garnish. Tip: Let it sit for 10 minutes before serving to let the flavors meld.

Enjoy this hummus with its smooth texture and smoky, slightly tangy flavor. It’s fantastic with pita chips, veggie sticks, or even as a sandwich spread for an extra kick.

Herbed Cilantro Edamame Hummus

So, you’re looking for a twist on the classic hummus, right? This herbed cilantro edamame hummus is creamy, packed with flavor, and super easy to whip up. Perfect for those last-minute gatherings or when you just need a healthy snack.

Ingredients

• 2 cups shelled edamame (I like to use frozen and thawed for convenience)
• 1/4 cup tahini (go for the good stuff—it makes a difference)
• 1/4 cup extra virgin olive oil (my kitchen staple)
• 1/2 cup fresh cilantro leaves (packed, because why not?)
• 2 cloves garlic (minced, adjust if you’re not a huge garlic fan)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1/2 tsp salt (I start with this and adjust after blending)
• 1/4 tsp cumin (adds a nice warmth)
• 1/4 cup water (to get that perfect consistency)

Instructions

1. In a food processor, combine the edamame, tahini, olive oil, cilantro, garlic, lemon juice, salt, and cumin. Tip: Scrape down the sides occasionally to ensure everything blends evenly.
2. Blend on high for about 1 minute, then slowly add the water until the mixture is smooth. Tip: The hummus should be creamy but not runny—adjust water as needed.
3. Taste and adjust seasoning, maybe a pinch more salt or a squeeze of lemon. Tip: Letting it sit for 10 minutes before serving really lets the flavors meld.

Fresh out of the food processor, this hummus is luxuriously smooth with a bright, herby kick from the cilantro. Try it with crunchy veggies or spread thick on toast for a quick, flavorful bite.

Jalapeno Cilantro Edamame Hummus

This Jalapeno Cilantro Edamame Hummus is a game-changer for your snack time. You’ll love the spicy kick and fresh flavors that make it stand out from the traditional hummus.

Ingredients

• 2 cups shelled edamame (I like to use frozen and thaw them for convenience)
• 1/4 cup tahini (the runny kind works best for a smoother texture)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp fresh lemon juice (about 1 large lemon, zest it first if you love a citrusy punch)
• 1 jalapeno, seeded and chopped (keep the seeds if you’re all about that heat)
• 1/2 cup fresh cilantro leaves (packed, because more is always better)
• 2 cloves garlic (freshly minced makes all the difference)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp ground cumin (toasted cumin seeds ground at home elevate the flavor)
• 1/4 cup water (adjust for your desired consistency)

Instructions

1. In a food processor, combine the edamame, tahini, olive oil, lemon juice, jalapeno, cilantro, garlic, salt, and cumin. Tip: Scrape down the sides occasionally to ensure everything blends evenly.
2. Process the mixture on high for about 1 minute, then slowly add water through the feed tube until the hummus reaches your preferred consistency. Tip: The hummus will thicken slightly after chilling, so aim for a bit looser than you’d like.
3. Taste and adjust the seasoning, adding more salt or lemon juice if needed. Tip: Letting the hummus sit for 10 minutes before serving allows the flavors to meld beautifully.

With its creamy texture and vibrant flavors, this hummus is perfect as a dip with pita chips or as a bold spread on sandwiches. The jalapeno adds just the right amount of heat, making it a hit at any gathering.

Sun-Dried Tomato Cilantro Edamame Hummus

Unbelievably easy to whip up, this hummus is your next go-to for snacks or parties. You’ll love the vibrant flavors and how simple it is to make.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed (keep a few for garnish)
• 1/2 cup shelled edamame, steamed (I like to buy them frozen for convenience)
• 1/4 cup sun-dried tomatoes in oil, drained (the oil adds great flavor)
• 1/4 cup fresh cilantro, loosely packed (more if you’re a cilantro lover like me)
• 2 tbsp tahini (go for the good stuff, it makes a difference)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 clove garlic, minced (fresh is best here)
• 1/2 tsp cumin (toasted if you have time)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 2 tbsp lemon juice (freshly squeezed, please)
• 2-3 tbsp water (to adjust consistency)

Instructions

1. In a food processor, combine chickpeas, edamame, sun-dried tomatoes, cilantro, tahini, olive oil, garlic, cumin, salt, and lemon juice.
2. Process on high for 1 minute, then scrape down the sides with a spatula.
3. With the processor running, slowly add water, 1 tbsp at a time, until the hummus reaches your desired consistency. Tip: It should be smooth but still hold its shape.
4. Taste and adjust seasoning, adding more salt or lemon juice if needed. Tip: A pinch of sugar can balance the acidity if it’s too sharp.
5. Transfer to a serving bowl, drizzle with a little olive oil, and garnish with reserved chickpeas and a cilantro sprig. Tip: Let it sit for 10 minutes before serving to let the flavors meld.

Now this hummus is creamy with a slight crunch from the edamame, and the sun-dried tomatoes add a sweet, tangy depth. Try spreading it on toast with avocado slices for a next-level breakfast.

Curry Infused Cilantro Edamame Hummus

Perfect for those lazy summer afternoons, this Curry Infused Cilantro Edamame Hummus is a game-changer. You’ll love how the bold flavors come together in this easy-to-make dip.

Ingredients

• 2 cups shelled edamame (I like to use frozen and thaw it for convenience)
• 1/4 cup tahini (go for the good stuff—it makes all the difference)
• 1/4 cup extra virgin olive oil (my kitchen staple)
• 2 tbsp lemon juice (freshly squeezed, please)
• 2 cloves garlic (because everything’s better with garlic)
• 1 tsp curry powder (adjust if you’re not into too much heat)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 cup cilantro leaves (packed, for that fresh kick)
• 2-3 tbsp water (to get the perfect consistency)

Instructions

1. In a food processor, combine the edamame, tahini, olive oil, lemon juice, and garlic. Process until smooth, about 2 minutes. Tip: Scrape down the sides halfway through to ensure everything blends evenly.
2. Add the curry powder, salt, and cilantro. Process for another minute until the cilantro is finely chopped and the mixture is vibrant green. Tip: Taste as you go—you might want to add a pinch more salt or curry powder.
3. With the processor running, slowly add water, one tablespoon at a time, until the hummus reaches your desired consistency. Tip: For a creamier texture, let the hummus chill in the fridge for an hour before serving.

Out of this world creamy with a hint of spice, this hummus is perfect with pita chips or as a bold sandwich spread. The cilantro adds a fresh note that’ll have you coming back for more.

Beetroot Cilantro Edamame Hummus

Hey, have you ever tried hummus with a twist? This beetroot cilantro edamame hummus is not just a feast for the eyes with its vibrant pink hue, but it’s also packed with flavors that’ll make your taste buds dance.

Ingredients

• 1 cup cooked edamame (shelled, because nobody has time for shells in their hummus)
• 1 medium beetroot, roasted and peeled (trust me, roasting brings out the sweetness)
• 1/4 cup tahini (the good, runny kind makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for that smooth finish)
• 1/4 cup fresh cilantro (more if you’re a cilantro lover like me)
• 2 cloves garlic (because garlic is life)
• 1/2 tsp cumin (for that warm, earthy note)
• Juice of 1 lemon (freshly squeezed, please)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• 2-3 tbsp water (to get that perfect creamy texture)

Instructions

1. Preheat your oven to 400°F. Wrap the beetroot in foil and roast for 45 minutes until tender. Let it cool, then peel.
2. In a food processor, combine the edamame, roasted beetroot, tahini, olive oil, cilantro, garlic, cumin, lemon juice, and salt.
3. Blend until smooth, scraping down the sides as needed. Tip: If the mixture is too thick, add water one tablespoon at a time until you reach your desired consistency.
4. Taste and adjust seasoning. Another tip: Letting the hummus sit for an hour before serving allows the flavors to meld beautifully.
5. Serve with a drizzle of olive oil and a sprinkle of cilantro on top. Final tip: This hummus pairs amazingly with crunchy veggie sticks or warm pita bread.

Now, this hummus is creamy with a slight crunch from the edamame, and the beetroot adds a sweet earthiness that’s just irresistible. Try spreading it on toast for a quick, colorful breakfast or as a vibrant dip at your next gathering.

Conclusion

Kickstart your culinary adventure with these 12 Delicious Cilantro Edamame Hummus Recipes, each offering a unique twist on a classic favorite. Perfect for home cooks looking to spice up their snack game, these recipes are sure to impress. Don’t forget to try them out, leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!