An edamame hummus made with lemon juice and fresh herbs. It's even better than the kind Trader Joe's makes!
I started working on this knock-off Trader Joe's edamame hummus recipe two weeks ago. And then on Sunday, my husband and I decided on a whim to stop by Trader Joe's on the way home from the farmers market.
Guess what? Trader Joe's doesn't even sell edamame hummus anymore.
Or at least ours doesn't. Horror! I love their edamame hummus. It was quite possibly my most favorite item sold by Trader Joe's, after they cruelly stopped selling my beloved Middle East Feast.
Oh yes, there was much gnashing of teeth and mumbled cursing in the refrigerated section of the Trader Joe's last weekend. Trader Joe's! Stop introducing products just to take them away from us! You're toying with people's lives!
Enter... Edamame Hummus
But! Like I said, I had been working on making my own edamame hummus recipe anyway. (Because everyone needs a good vegan dip recipe!)
And dare I say, I think it might just be better than Trader Joe's edamame hummus? Yes, I dare say it! While I always loved the flavor of the Trader Joe's version, I found it to be a tad too oily.
My version cuts down on the oil and adds a boost of flavor with plenty of fresh herbs.
It can be so hard to get traditional hummus right when I make it with chickpeas, but edamame works so much better. And it doesn't have that bean-y taste that you sometimes get with chickpeas. This is good!
My favorite way to use edamame hummus is as a sandwich spread. I don't like mayo or mustard much, so edamame hummus makes a great substitute.
We had this on flatbread and topped it with roasted summer veggies for an easy weeknight meal. And of course, any kind of hummus is great as a dip for fresh vegetables, pita bread, or crackers.
So take that, Trader Joe's! I don't need your edamame hummus anymore! (But if you want to start carrying it again, that would be cool too.)
More Hummus Recipes
If you love this edamame hummus, check out these other creative takes on hummus:
- Food processor
- 1 cup cooked edamame from fresh or frozen
- ¼ cup tahini
- 2 tbsp lemon juice add additional 1 tbsp for more lemon flavor
- 1 garlic clove peeled
- 2 tbsp fresh herbs coarsely chopped (optional - I used rosemary, thyme, and basil)
- 2 tbsp olive oil add more if you like your hummus creamier
- salt to taste (I used ¼ tsp)
- Combine edamame, tahini, lemon juice, garlic, and herbs in food processor.
- Process until smooth.
- Drizzle olive oil through feed tube, continuing to process until oil is fully incorporated.
- Season with salt to taste and serve.