This edamame hummus is our new favorite dip for crackers, pita chips, and sliced veggies.It’s an alternative to traditional chickpea-based hummus, though it’s just as easy to make.This recipe is vegan, gluten-free, healthy, and just plain delicious.  If you’re looking for a unique appetizer to bring to a party, whip up this dip in a food processor, and then make a nice platter of crackers, sliced cucumbers, radishes, carrots, olives, and pita for a vibrant, light start to a meal.

Or just keep it in the fridge for snacking throughout the week!  Discovering Edamame “Hummus” I put “hummus” in air quotes there because the word hummus in Arabic translates to chickpea.So, one can’t really divorce hummus from chickpeas.(See our favorite, more traditional hummus recipe here!) That said, this recipe does utilize many of the same ingredients and flavors you’d find in traditional hummus, including tahini, lemon, garlic, and cumin.

So calling it a hummus gives you a good idea of this dip’s flavor and texture, despite not being a true hummus!  We’ve been cooking with edamame, or young soybeans, for decades in Chinese cuisine.We’d never thought to use them in an application like this.We always have a bag in the freezer, so it’s been great to add this recipe to our arsenal.

We first tried edamame hummus when a friend brought it to a recent dinner party at my parents’ house.On first taste, we all loved it! It’s a bit li

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