ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Edamame Hummus with Miso and Sesame

Photo: Jennifer Causey; Styling: Lindsey Lower


Serves 8 (serving size: about 3 tablespoons)

Green soybeans are the key ingredient in this delicious, innovative edamame dip. Before serving, drizzle hummus with sesame oil and sprinkle with 1 tablespoon edamame and sesame seeds for a beautiful presentation. 


  • 1 1/2 cups thawed frozen edamame
  • 2 tablespoons white miso
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 3 tablespoons water
  • 1 garlic clove
  • 1 teaspoon dark sesame oil
  • 1 tablespoon edamame
  • 2 teaspoons toasted sesame seeds

Nutrition Information

  • calories 70
  • fat 3.9 g
  • satfat 0.4 g
  • sodium 197 mg

How to Make It

  1. Place 1 1/2 cups thawed frozen edamame in a small saucepan; fill with water to cover by 1 inch. Bring to a boil; cook 4 minutes. Drain. Combine miso, lemon juice, olive oil, boiled edamame, salt, 3 tablespoons water, and garlic clove in the bowl of a food processor; process edamame mixture until smooth. Drizzle hummus with sesame oil, and sprinkle with 1 tablespoon edamame and sesame seeds.