edamame chickpea hummus


Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

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Simplicity comes in all sorts of shapes, sizes and colors. Simple things when brought together can sometimes produce the most spectacular of results which is why I adore hummus. A simple combination of chickpeas, sesame and a few other ingredients when mixed make for a delicious bowl of humus bursting with complex flavors that I find extremely satisfying. I think if faced with the option, I could probably eat hummus everyday and lots of it!

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By far, this is one of my favorite ways to make hummus at home. Edamame is a buttery bean that lends its smooth texture to create many a tasty thing, so adding it to hummus makes it really good! I also love to add a few cloves of oven-roasted garlic to the bean duo of edamame and chickpeas with some freshly squeezed lime juice. The oven-roasted garlic flavor gives an aromatic and mildly sweet flavor to the hummus. If I feel a little bit risqué, I’ll sometimes throw in a chili pepper for a little heat but if you don’t want this hot, feel free to skip the chili.


My favorite part is diving a piece of warm pita bread straight into the bowl of hummus after it’s been generously drizzled with olive oil and a sprinkling of sumac.

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edamame chickpea hummus

yields: approximately 3 – 3 1/2 generous cups 


2 garlic cloves, oven-roasted*(instructions below on how to roast the garlic, you can use one garlic clove if you prefer)

2 cups boiled edamame

7 1/2 ounces boiled/canned chickpeas 

2 tablespoons tahini

1 thai green chili pepper (optional)

1/4 cup lime juice, freshly squeezed

1  1/2 teaspoons kosher sea salt

2 tablespoons extra virgin olive oil

1/4 cup water (you might need more)

1/2 teaspoon sumac

extra olive oil for drizzling

1. Place the garlic, edamame, chickpeas, tahini, chili, lime juice, salt, olive oil and water in a food processor. Pulse until combined.  You might need to add more water to adjust the consistency of the hummus.

2. Transfer to a serving bowl, sprinkle the sumac over the hummus and drizzle with olive oil just before serving. Serve with fresh/toasted pita bread, pita chips or crackers.

* oven-roasted garlic

yields: 1 garlic head


1 garlic head

1 teaspoon olive oil

1. Preheat the oven to 400F. 

2. Peel most of the loose paper off the garlic head. Place the garlic head in a small baking dish and brush it with the olive oil. Cover the dish with a piece of aluminum foil and bake in the oven for about 40-45 minutes. Remove and allow to sit  covered for about 10 minutes. Remove the aluminum cover and and peel the paper off the garlic. Use as needed. 

16 Responses

  1. This is going to be the best hummus I have ever had, I am sure of it. I love edamame & chickpeas, not to mention this is going to be a spicy one. What not to love, right?

    Your photos make me want to run out and buy all the ingredients, so I can make it this afternoon 🙂

  2. I’ve been known to eat hummus without crackers or vegetables…just a lucky spoon! (Is that wrong?) 😀 Yours looks fabulous!! I’m mesmerized by the motion photo…😍

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