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Edamame Hummus

Edamame Hummus

by Angela Liddon

Based off my favorite food group, hummus, this edamame spread is a familiar twist on an old classic using traditional hummus ingredients like garlic, lemon, tahini, and olive oil.

Ingredients (2 heaping cups)

  • 1 (500g) bag frozen organic shelled edamame (equal to 3 cups thawed/drained)
  • 2 garlic cloves, peeled
  • 3-4 tbsp fresh lemon juice (I used 4T)
  • 1/4 cup tahini (stir well before measuring)
  • 2-4 tbsp water, to thin as needed (I used 3T)
  • 1/2-1 tsp fine grain sea salt, or to taste (I used 3/4 tsp)
  • 1/4 tsp ground coriander seeds, optional
  • 1/8th tsp cayenne pepper, optional
  • To garnish: smoked paprika, freshly ground black pepper, extra virgin olive oil, edamame


  • 1. If starting with thawed edamame, rinse and drain before using. If starting with frozen edamame, simmer in a pot of water until edamame is heated through. Rinse and drain before using. You can also remove the skins of the edamame for a slightly smoother spread, but I didn’t bother. Set aside a handful of edamame beans for garnish just before serving.
  • 2. With motor running on food processor, drop in 2 garlic cloves to mince.
  • 3. Next, add edamame to processor and process until somewhat smooth, stopping to scrape down the side of the bowl as necessary.
  • 4. Add in the lemon juice, tahini, and water and process again until smooth. Don’t be afraid to let the processor run for a few minutes and get it really smooth!
  • 5. Add salt to taste along with the optional cayenne pepper and ground coriander. Process again until combined.
  • 6. Scoop into a serving bowl. Garnish with smoked paprika, freshly ground black pepper, a generous drizzle of olive oil, and reserved edamame. Serve with crostini, toasted pita chips, crudités, and/or crackers.