Edamame Hummus

A whole head of garlic sounds like a lot for hummus but roasting it makes it very mellow, so the hummus is not garlicky at all. Like in hummus with chickpeas, I always add a little homemade harissa, which gives it great flavor without making it spicy. It's not worth turning on the oven for just one head of garlic so I always roast 3 or 4 heads at a time and use them within a week or so. This hummus keeps for 3 to 4 days, refrigerated.

Prep Time:
5 mins
Total Time:
5 mins
4 servings


  • 1 head roasted garlic

  • 2 cups shelled edamame

  • ¼ cup tahini

  • 1 lemon, juiced

  • 1 tablespoon harissa

  • 1 tablespoon water, or more as needed (Optional)

  • salt to taste

  • 1 tablespoon extra-virgin olive oil


  1. Squeeze the roasted garlic cloves out of their skins into the food processor bowl. Add edamame, tahini, lemon juice, and harissa; process until smooth. Add water, 1 tablespoon at a time, if the mixture seems too dry. Season with salt and pulse to combine.

  2. Transfer hummus to a container or jar with a tight-fitting lid. Cover top with a layer of olive oil to prevent the surface from drying out. Refrigerate until serving.

Nutrition Facts (per serving)

262 Calories
17g Fat
20g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 262
% Daily Value *
Total Fat 17g 22%
Saturated Fat 2g 11%
Sodium 91mg 4%
Total Carbohydrate 20g 7%
Dietary Fiber 6g 22%
Total Sugars 0g
Protein 14g
Vitamin C 48mg 242%
Calcium 259mg 20%
Iron 5mg 25%
Potassium 639mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.