Edamame-Lemongrass Hummus

Edamame-Lemongrass Hummus
Photo: Jason Donnelly
Total Time:
25 mins


  • 2 green onions

  • 1 10 ounce package frozen shelled sweet soybeans (edamame)

  • ½ cup fresh Italian (flat-leaf) parsley sprigs

  • ½ cup water

  • 2 tablespoon lemon juice

  • 1 tablespoon chopped fresh lemongrass or 1/2 teaspoon finely shredded lemon peel

  • 1 tablespoon canola oil

  • 2 cloves garlic, quartered

  • 1 teaspoon finely chopped fresh ginger or 1/4 teaspoon ground ginger

  • ¾ teaspoon salt

  • ¼ teaspoon crushed red pepper (optional)

  • Assorted vegetable dippers (such as radishes, red sweet pepper strips, Belgian endive leaves, and/or jicama sticks)


  1. Thinly slice green onions, keeping green tops separate from white bottoms; set aside. Cook edamame according to package directions, except omit salt; drain. Rinse with cold water; drain again. Reserve a few edamame for garnish.

  2. In a food processor, combine white parts of green onions, the remaining cooked edamame, parsley, the water, lemon juice, lemongrass, oil, garlic, ginger, and salt, Cover and process until nearly smooth. Stir in green onion tops.

  3. Transfer mixture to a serving bowl. Garnish with the reserved edamame and, if desired, crushed red pepper. Serve with vegetable dippers.

Make-Ahead Directions:

Prepare as directed, except cover and store in the refrigerator for up to 24 hours.

Nutrition Facts (per serving)

47 Calories
3g Fat
3g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 47
% Daily Value *
Total Fat 3g 4%
Sodium 179mg 8%
Total Carbohydrate 3g 1%
Protein 3g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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