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Recipes / Appetizers and Soups

Edamame Hummus with Crudites

Posted August 01, 2017


  • 1 lb. frozen shelled edamame (baby soybeans)
  • 1 tsp. salt, divided
  • 1 T. minced garlic
  • 2 T. extra-virgin olive oil
  • 1 T. fresh lime juice
  • 1 tsp. honey
  • ½ tsp. black pepper
  • 1/3 cup chopped cilantro
  • veggie crudités (sliced raw carrots, celery, red/yellow peppers, etc.)


Cook edamame in boiling water with ½ teaspoon salt for 3 minutes. Drain in a colander, reserving ¾-cup liquid. Rinse under cold water until cool.

In a small saucepan, add 1 T. oil and garlic, cook over low heat, stirring occasionally, until garlic is pale golden, approximately 2-3 minutes.

Purée 2 cups edamame with garlic-oil mixture in a food processor until smooth. With motor running, add ½ cup reserved edamame cooking liquid in a stream.

Add remaining cup of edamame, lime juice, honey, pepper, remaining tablespoon oil, and remaining ½ teaspoon salt and pulse until slightly lumpy. Add remaining ¼ cup cooking liquid to thin if desired, and then stir in cilantro.