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Edamame Sweet Pea Pesto Hummus

This hummus is ultra smooth and creamy, oil-free, and packed with plant based protein.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: pesto, basil, vegan, plant based, green onion, tahini, lemon
Servings: 3 cups
Author: Molly


  • Food Processor


  • 3 cups frozen edamame
  • 1 cup frozen sweet peas
  • 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!