Classic & Edamame Hummus
Prep time
Cook time
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You can taste the difference with a homemade hummus... it's super creamy and fresh tasting. These are two of our favorite Hummus recipes. One a Classic Chickpea Hummus. The other an Asian Edamame Hummus, made without chickpeas or tahini. Edamame Hummus recipe adapted from Food and Drink Canada LCBO
Recipe type: Appetizer, Snack, Holidays, Entertaining
Cuisine: Gluten-Free, Vegetarian, Vegan
Serves: 6-8 servings
Classic Chickpea Hummus (5 minutes)
  • 1 can chickpeas, rinsed and drained
  • ½ c tahini
  • 3 tbsp fresh lemon juice
  • ¼ cup water
  • ½ tsp cumin
  • 1 clove garlic
  • ½ tsp salt
  • ¼ tsp pepper
  • 3 tbsp olive oil
Asian Edamame Hummus (10 minutes)
  • 2 cups frozen edamame, shelled
  • 1 clove garlic, peeled and quartered
  • 2 green onions, whites and greens sliced
  • ½ tsp grated lime zest
  • 2 tbsp fresh lime juice
  • 2 tbsp canola mayo (use Vegan Mayo if desired)
  • 1 tbsp sesame oil
  • 1 tbsp gluten-free tamari
  • 1 tbsp gluten-free white miso
  • 1 tsp freshly minced ginger
  • 1 tsp wasabi
Classic Chickpea Hummus
  1. Place all the ingredients except the olive oil in a food processor. Add the olive oil by streaming while mixing.
  2. Process until smooth and creamy.
  3. Adjust to tastes as desired.
Asian Edamame Hummus
  1. Bring a medium pot of salted water to a boil. Add frozen edamame and garlic. Cook for 5-6 minutes or until beans are tender - crisp. Drain in a colander.
  2. Set aside a few edamame beans for garnish.
  3. Add edamame, garlic, and remaining ingredients in a food processor. Pulse about a minutes or until smooth and well combined, scraping down the sides as necessary, Taste and adjust to tastes.
Serve with vegetables or gluten-free crackers.
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