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Lemony Edamame and Butter Bean Hummus

Lemony Edamame and Butter Bean Hummus

This edamame and butter bean hummus is a delicious and lighter take on the classic recipe. Made without tahini it's light on calories but not on taste!
5 from 2 votes
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Course: Appetiser
Cuisine: British fusion
Keyword: bean hummus, hummus
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8
Calories: 118kcal


  • 1 cup edamame shelled
  • 1 cup canned butter beans or chickpeas
  • 3 tsp cumin
  • 2 cloves garlic
  • ¼ cup water
  • ½ tsp salt
  • 1 lemon juice of
  • ½ cup packed cilantro leaves and stalks
  • ¼ cup extra virgin olive oil
  • ¼ cup tahini optional


  • Defrost your edamame beans if using frozen.
  • In a bowl of a food processor combine edamame beans, butter beans, garlic, cumin, water, salt, lemon juice, cilantro and tahini (if using).
  • Pulse until well blended, with the motor of the food processor still running pour in olive oil through the shoot in a slow, steady stream, blend for 10-20 more seconds till creamy and well combined.


Calories: 118kcal | Carbohydrates: 9g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 241mg | Fiber: 3g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 2mg