Did you know that you can make hummus with other peas/legumes? This hummus recipe is made with edamame, which lends a beautiful green colour and a sweet nutty taste.


  • 1 1/2 cups shelled edamame (cooked)
  • 1/3 cup water
  • 1/3 cup tahini
  • 2 tbsp extra virgin olive oil
  • 1 tsp sesame oil
  • juice of 1 lemon
  • 3 cloves garlic
  • 1 packet or tsp spirulina
  • 1/2 tsp cumin
  • 1 tsp himalayan salt
  • 1/2 tsp pepper
  • green onions


  1. Add the edamame to your food processor, with water, tahini, olive oil, and sesame oil and puree for 2-3 minutes.
  2. Add the lemon juice, garlic, cumin, salt, pepper, and 1/4 tsp green onions and puree again for 4-5 minutes, or until you get an extra creamy texture.
  3. Place half of the edamame hummus to a bowl. Set aside and refrigerate.
  4. Add the spirulina to the remaining hummus and blend until well combined.
  5. Place the spirulina edamame hummus to a bowl. Chill in the refrigerator for at least one hour to allow the flavours to blend together.
  6. Serve the two hummus in your favourite Halonut coconut bowl and top with a drizzle of extra virgin olive oil and green onions.
  7. Enjoy!

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