I recently tried makingEdamame Hummus with Pita Bread Recipe at home, and I have to say, it was such a fun and tasty experience. I love experimenting with traditional hummus and giving it a fresh twist. The creamy texture of edamame paired with zesty seasonings really makes this snack irresistible.
I found myself going back for more, even before finishing the batch! Sharing this recipe feels like sharing a little piece of happiness. If you’re a fan of healthy, protein-packed dips, this one’s going to be your new favorite. You can also enjoy similar treats like Apple Pumpkin Muffins Recipe for a sweet snack.
Ingredients
Here’s everything I used to make this creamy, flavorful hummus. I’ve added little tips based on my experience to make it turn out perfect.
- 1 cup shelled edamame, cooked – I used frozen edamame but made sure to cook them until tender; fresh is sweeter if available.
- 2 tablespoons tahini – Tahini gives hummus that classic nutty flavor; I prefer smooth tahini for easier blending.
- 2 cloves garlic – Fresh garlic adds a punchy flavor that really comes through.
- 2 tablespoons lemon juice – Freshly squeezed lemon juice brightens the dip beautifully; bottled juice is less vibrant.
- 3 tablespoons extra virgin olive oil – Adds creaminess and subtle richness; I drizzle a little more on top when serving.
- 1/2 teaspoon ground cumin – Cumin adds warmth and depth; lightly toasting enhances flavor.
- Salt to taste – Start with a little and adjust at the end after tasting.
- 2–4 tablespoons water or cooking liquid – Helps achieve perfect creamy consistency; add gradually.
- Pita bread for serving – Warm pita tastes best; cut into triangles for dipping.
Note: several servings
Variations
I love experimenting, and this hummus is versatile. Here are a few ways I’ve tweaked it:
- Dairy-free option: This recipe is already naturally dairy-free, but you can add a splash of coconut milk for extra creaminess.
- Spicy twist: A pinch of smoked paprika or chili flakes adds a smoky heat.
- Herb infusion: Fresh cilantro or parsley blended in gives a fresh, vibrant flavor.
- Nut-free: Stick to tahini and skip any optional nut toppings for allergy-friendly hummus.
- Roasted flavor: Toss the edamame with a little roasted garlic for a deeper taste. I sometimes pair this with baked goodies like Cherry Cinnamon Rolls with Homemade Filling Recipe for breakfast or brunch.
Cooking Time
Here’s how long it takes to get this hummus ready:
- Prep Time: 10 minutes
- Cooking Time: 5–7 minutes for the edamame
- Total Time: 15–17 minutes
Equipment You Need
Making this hummus doesn’t require fancy tools, just a few basics:
- Food processor or blender – to create that smooth, creamy texture
- Saucepan – to cook the edamame if using frozen
- Measuring spoons – to ensure accurate flavor balance
- Knife and cutting board – for prepping garlic and optional garnishes
- Serving bowl – presentation matters, trust me
How to Make Edamame Hummus with Pita Bread Recipe?
Making this hummus is simple, and I love how quickly it comes together.
Prepare the Edamame
Start by boiling the edamame for 5–7 minutes until tender. I like to drain them well and let them cool slightly before blending to avoid watery hummus.
Blend the Ingredients
Add cooked edamame, tahini, garlic, lemon juice, cumin, salt, and olive oil into a food processor. Blend until smooth, adding water gradually to reach the perfect consistency.
Adjust and Serve
Taste and adjust salt or lemon juice if needed. I like to transfer it to a bowl, drizzle a little olive oil on top, and garnish with paprika or fresh herbs. Serve immediately with warm pita bread.
Additional Tips for Making This Recipe Better
Here are some tricks I learned while making this hummus that really improve it:
- I always peel the edamame skins when possible; it makes the texture ultra-smooth.
- I add water slowly rather than all at once to avoid a runny dip.
- Using freshly squeezed lemon juice gives a brighter, fresher flavor than bottled.
- Toasting cumin lightly before blending adds a deeper, nuttier flavor.
- I sometimes chill the hummus for 30 minutes before serving; it tastes even better.
How to Serve Edamame Hummus with Pita Bread?
Serving makes all the difference. Here’s how I do it:
- Arrange the hummus in a shallow bowl and create a small swirl on top.
- Drizzle with olive oil and sprinkle paprika, sesame seeds, or fresh herbs for a pop of color.
- Serve with warm pita bread, veggie sticks, or crackers for a versatile snack platter.
- I like pairing it with cucumber slices and cherry tomatoes for a refreshing bite.
Nutritional Information
Here’s a quick look at what you’re enjoying with every serving:
- Calories: Around 120 per 2-tablespoon serving
- Protein: 6 grams
- Carbohydrates: 9 grams
- Fat: 7 grams
Even better, this snack is high in plant protein and fiber, making it super satisfying and healthy.
Make Ahead and Storage
Storing
I store hummus in an airtight container in the fridge. It keeps well for up to 5 days without losing flavor.
Freezing
You can freeze this hummus for up to 2 months. I recommend freezing in small portions to thaw only what you need.
Reheating
I usually let frozen hummus thaw in the fridge overnight. It tastes just as good when served chilled, so reheating is optional.
Why You’ll Love This Recipe
There are so many reasons I keep coming back to this recipe:
- Quick and Easy: It only takes about 15 minutes to make, which is perfect for busy days.
- Healthy and Protein-Packed: Edamame adds plant-based protein that keeps you full longer.
- Versatile: I can tweak flavors with spices, herbs, or even roasted veggies.
- Diet-Friendly: Naturally vegan, gluten-free (with GF pita), and dairy-free.
- Delicious and Creamy: The smooth texture and vibrant flavor always impress my friends and family.
Edamame Hummus with Pita Bread Recipe
Ingredients
Method
- Start by boiling the edamame for 5–7 minutes until tender. I like to drain them well and let them cool slightly before blending to avoid watery hummus.
- Add cooked edamame, tahini, garlic, lemon juice, cumin, salt, and olive oil into a food processor. Blend until smooth, adding water gradually to reach the perfect consistency.
- Taste and adjust salt or lemon juice if needed. I like to transfer it to a bowl, drizzle a little olive oil on top, and garnish with paprika or fresh herbs. Serve immediately with warm pita bread.
Notes
- I always peel the edamame skins when possible; it makes the texture ultra-smooth.
- I add water slowly rather than all at once to avoid a runny dip.
- Using freshly squeezed lemon juice gives a brighter, fresher flavor than bottled.
- Toasting cumin lightly before blending adds a deeper, nuttier flavor.
- I sometimes chill the hummus for 30 minutes before serving; it tastes even better.
