Creamy Edamame Hummus with Sumac-Grilled Pineapple is the ultimate party dipper or healthy snack. Serve with a warm pita or pita chips for a crowd-pleasing bowl of bliss!

Why You’ll Love this Edamame Hummus

Can I get a show of hands for all of the edamame lovers in the room?

Not only are these soybeans an excellent source of plant protein (8 grams per 1/2 cup!), they’re also rich in heart-healthy fats and fiber.

Here, edamame replaces chickpeas in traditional hummus for a fun, satiating departure from the classic. (It’s also the star ingredient in this delicious Edamame Salad!)

This edamame hummus recipe (and my 5-minute Green Goddess Dip) would be a star appetizer at any gathering, but I enjoy it just as much as a healthy snack at home.

To mitigate some of the grittiness you may find in edamame hummus recipes, I use a combination of edamame and small white beans, which become silky smooth when blended.

While the topping is optional, I strongly suggest giving sumac-grilled pineapple a try!

Sumac and pineapple are a match made in heaven—their fruity, lightly astringent flavors add beguiling complexity and brightness to the dip.

I love spreading this hummus on a sandwich or wrap, or simply scooping it up with warm pita or pita chips.

The extra dose of protein, healthy fats, and fiber from edamame make it far more satisfying than most hummus recipes. (And bonus points for the bright, bold flavors!)

The Ingredients

• Edamame: I typically buy frozen shelled edamame, which are free from their pods. Just make sure it’s fully thawed before blending.
• White Beans: Small white beans (navy beans) make the hummus extra creamy. They are also a fabulous source of gut-healthy fiber.
• Tahini: This sesame seed paste is the star ingredient in any hummus recipe, adding rich, nutty depth. I use Soom tahini, which is silky-smooth and less bitter than most brands.
• Lemon Juice: Fresh lemon juice is a must for adding brightness and acidity.
• Garlic: Use 1 to 2 cloves of fresh garlic depending on the size (and your affinity for garlicky hummus!).
• Spices: I like adding cumin to the hummus, and of course, sumac to the pineapple. Sumac is a vibrant red spice with a tart, floral, and slightly bitter flavor that’s often used in Middle Eastern cooking. 
• Olive Oil: Heart-healthy extra-virgin olive oil is blended into the hummus, as well as drizzled overtop. Hummus benefits from a hefty dose of olive oil, so don’t be afraid to be liberal with your pour!
• Pineapple: You need about 6 ounces of fresh pineapple in the form of rings or spears.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Blend Hummus

Combine edamame, white beans, tahini, lemon juice, garlic, cumin, and salt in a food processor; pulse until a coarse purée forms. With motor running, gradually pour in olive oil; blend until smooth. (For a smoother consistency, add 2 Tablespoons water and blend again until smooth.)

Step 2: Grill Pineapple

Brush pineapple with oil and coat with a dusting of sumac. Grill on a grill pan or sear in a skillet until caramelized, about 3 to 4 minutes per side. Let cool before cutting into small pieces.

Step 3: Transfer Hummus to a Bowl and scatter pineapple pieces overtop. Finish with a drizzle of olive oil and extra dusting of sumac.

Recipe Variations

• Add Spice: For a kick of spice, add half of a fresh jalapeño to the food processor.
• Add Herbs: This edamame hummus is lovely with the addition of fresh herbs. I personally love adding about 1/4 cup of cilantro leaves, however parsley or mint will also work! (If you don’t want to blend the herbs into the hummus, just scatter them overtop as a garnish.)
• Omit Beans: You can use all edamame in place of the white bean mix in this recipe. Just use 2 cups of edamame!

Serving Suggestions

• On a Sandwich or Wrap. Spread on a sandwich, wrap, or burger in lieu of classic creamy condiments! I especially love it on a loaded veggie wrap or my Wild Rice Burgers.
• With Pita or Pita Chips. I love scooping up big bites with warm pita or naan, or crunchy pita chips.
• In a Bowl. For extra protein, fiber, and flavor, add a scoop of edamame hummus to your favorite grain bowl. It’s especially tasty in these Mediterranean Power Bowls!

More Healthy Dips and Spreads

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5 Ingredient Artichoke and Sun-Dried Tomato Dip

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5 Minute Avocado Green Goddess Dip

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Roasted Butternut Squash Harissa Hummus

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Baked Goat Cheese Bruschetta Dip

Prepare a batch over the weekend and you are set with snacks for the week. It will keep for 7 to 10 days in the refrigerator, however I doubt it will not last that long. The world is your hummus bowl!

If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!