Landscape photo of Edamame and Butterbean Hummus

Edamame and Butterbean Hummus (Vegan Gluten-Free)

This vibrant green Edamame and Butterbean Hummus is a gorgeous alternative to regular hummus and is just as creamy, rich and smooth.

This dip is a new favourite and is much inspired by my beloved Minty Pea Hummus. It packs in lots of greens, is super smooth, thick and creamy and has lots of fresh and zingy flavour. I love to dip, spread and spoon this hummus from the pot and it’s great alongside salads, roasted vegetables, flatbreads and so much more.

Edamame and Butterbean Hummus with crackers
Edamame and Butterbean Hummus

What makes this hummus so special?

I hope you are going to love this Edamame and Butterbean Hummus, it’s:

  • Rich, creamy and silky smooth
  • Contains no actual chickpeas
  • Made from butterbeans and edamame beans
  • Protein and fibre packed
  • Lots of fresh greens and herbs
  • Lemony and garlicky
  • Easy to make in 5 minutes
  • Great for lunches, snacks and dinners

If you already want to make this hummus right now, skip ahead to the recipe card. Or, first we are going to discuss the recipe in more detail.

Edamame and Butterbean Hummus with a hand
Edamame and Butterbean Hummus

What ingredients do I need?

as mentioned, this hummus contains no actual chickpeas but it very much feels and tastes like hummus, so you will be just as obsessed.

  • Butterbeans: tinned butterbeans are similarly inexpensive and easy to find, although other white beans like cannellini beans will also work. I love butterbeans as they are plump and juicy and blend really well.
  • Edamame beans: packed with protein and fibre, you usually find these in the frozen aisle and I like to have a bag in the freezer for this hummus and other melas like stir fries. Simple de-frost the beans until soft and room temperature then add them to the blender.
  • Lemon juice: for the zingy-ness that lemon adds.
  • Garlic: fresh garlic adds tons of flavour.
  • Fresh herbs: this hummus is made with chive and mint, although you can vary these depending on what you have. Parsley and coriander are also great in this hummus.
  • Tahini: the runny, smooth kind is best for this Edamame and Butterbean Hummus and the better quality the tahini, the better the hummus will taste. You can often find really good hummus in the global food aisles in supermarkets.
  • Olive oil: extra virgin olive oil is best here as the richer the flavour, the better the hummus.
  • Cold water: for a thick and creamy mix, cold or ice-cold water is best.
  • Salt and pepper: as this recipe is so simple, add a good amount of seasoning to ramp up the taste.
Close up of Edamame and Butterbean Hummus
Edamame and Butterbean Hummus

How do I make this Edamame and Butterbean Hummus?

The method could not be simpler, add all the ingredients to a blender!

  • Drain the butterbeans: and give them a little rinse.
  • Thaw the edamame beans: till room temperature and de-frosted.
  • Peel the garlic: and crush lightly but no need to chop.
  • Roughly chop the herbs: to remove the big stems.
  • Prepare the liquid ingredients: so everything is ready.
  • Add all the ingredients to a blender: and process till thick and creamy.

What can I use this for?

If you are looking for ways to enjoy this Edamame and Butterbean Hummus, here are a few ideas:

Can I use other beans and herbs?

Yes, you can use other beans although this will no longer be Edamame and Butterbean Hummus but like for the Minty Pea Hummus, you can swap the edamame beans for peas and swap the butterbeans for other white beans like cannellini beans or chickpeas.

Is this hummus gluten-free and nut-free?

Yes, the recipe contains no gluten and no nuts (tahini is made from sunflower seeds).

Edamame and Butterbean Hummus with two crackers
Edamame and Butterbean Hummus

I love this hummus, what other savoury snacks can I make?

I hope you are going to love making and eating this Edamame and Butterbean Hummus and for more ideas, how about my:

Edamame and Butterbean Hummus (Vegan Gluten-Free)

  • Servings: 4-6
  • Difficulty: easy
  • Print

This vibrant green Edamame and Butterbean Hummus is a gorgeous alternative to regular hummus and is just as creamy, rich and smooth.

Ingredients

  • 1 tin butterbeans, drained weight 240g
  • 150g edamame beans, thawed
  • 1 tbsp lemon juice
  • 1 garlic clove, crushed
  • 5g fresh chive, chopped
  • 5g fresh mint, chopped
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • 4 tbsp cold water
  • Salt and pepper

Directions

  1. Drain the butterbeans and rinse them under water. Thaw the edamame beans and drain them.
  2. Peel and lightly crush the garlic and roughly chop the herbs, removing any large stems from the mint.
  3. Add all the ingredients to a blender and food processor and blend till really smooth, starting with 2 tbsp water and adding more as needed.
  4. Scoop into a bowl or plate and enjoy straight away. Store for 3-5 days in an airtight container.
Landscape photo of Edamame and Butterbean Hummus
Edamame and Butterbean Hummus

I look forward to hearing what you think of this Edamame and Butterbean Hummus so please let me know in the comments below. If you do make this hummus, I’d love to see so please tag me in your posts, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With edamame-butterbean love x

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