My love affair with homemade hummus started nearly a decade ago. And since then, I have experimented hundreds of times, and each batch gets just a little bit better. Today’s recipe for this edamame sweet pea pesto hummus is my favorite creation to date; it is so smooth and creamy, and you can’t beat the flavor!
Traditional hummus is made with chickpeas which, while I also love them, they can make me a bit bloated—given the massive quantities I consume at a time. One could argue the issue is my choice of portions, not the ingredients, but let’s not point fingers here. As the name indicates, this hummus is made with edamame and sweet peas instead of chickpeas, so for all of you with sensitive stomaches, this recipe is for you!
And just a couple more reasons to get excited about this edamame sweet pea pesto hummus. I use frozen edamame and sweet peas, which means I basically always have the base to make this dip on any given day. And as for the flavor: fresh basil, green onions, garlic, and lemon take this hummus to the next level. As with my last hummus recipe, which you can find here: the best classic hummus, this recipe calls for no oil. I have zero issues with using loads of good olive oil in my cooking, but I found that my hummus is weirdly WAY creamier without it? If the shoe fits…
After making this hummus, I did a little experimenting with various ways to use it, besides the classic, dip, spread, etc., and let me tell you, I think I figured out the BEST hummus use maybe ever. I’ll be posting a reel on Instagram in the next few days or so with this hummus hack, so make sure you’re following along! @mollyritter @thymeforhoney
Edamame Sweet Pea Pesto Hummus
- Food Processor
- 3 cups frozen edamame
- 1 cup frozen sweet peas
- ⅓ cup tahini
- 2 lemons juiced
- 2 large cloves garlic or 3 cubes Trader Joe's frozen garlic
- 1 large handful fresh basil or more if you've got it!
- 3 green onions chopped, whites and greens
- ½ tsp salt
- ½ tsp chili flakes
- 1-2 tbsp water as needed
- Bring a medium saucepan of water to a boil and cook the frozen edamame and peas according to the package instructions. Once they are tender, drain them and rinse well under cold water until they are no longer warm.
- Transfer the edamame and peas to your food processor. Add the rest of the ingredients, minus the water.
- Pulse until the mixture is coarsely ground, then stop and scrape down the edges with a rubber spatula. Continue pulsing.
- Now let the food processor run. Add a splash of water as needed until the hummus is spinning smoothly. Scrape down the edges again and then continue to run. We want the hummus to be really creamy. I usually let mine run for a solid minute at this stage.
- Taste the hummus and adjust salt if needed.
- Store the hummus in an airtight container in the fridge for up to 5 days. Enjoy!