Edamame Hummus with Sumac-Grilled Pineapple

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Edamame Hummus with Sumac-Grilled Pineapple is the perfect party dip or healthy snack. Serve it with warm pita or pita chips for a delicious and crowd-pleasing dish.

Why You’ll Love This Edamame Hummus

Edamame is a fantastic source of plant protein, providing 8 grams per half cup, along with heart-healthy fats and fiber. In this recipe, edamame replaces the traditional chickpeas for a unique twist on classic hummus.

It pairs perfectly with the vibrant flavors of sumac-grilled pineapple, making it an excellent appetizer or snack. To ensure a smooth texture, I use a combination of edamame and small white beans, which blend into a silky consistency.

The topping of sumac-grilled pineapple adds a delightful complexity and brightness, elevating the dip. Enjoy this hummus as a spread on sandwiches or wraps, or simply with pita or pita chips.

Ingredients

  • Edamame: Use frozen shelled edamame, thawed before blending.
  • White Beans: Small white beans (navy beans) add creaminess and fiber.
  • Tahini: Sesame seed paste gives the hummus a rich, nutty flavor.
  • Lemon Juice: Fresh lemon juice adds acidity and brightness.
  • Garlic: Use 1 to 2 cloves, depending on your preference for garlicky hummus.
  • Spices: Cumin adds depth to the hummus, and sumac adds a tart, floral note to the pineapple. Sumac is a vibrant red spice commonly used in Middle Eastern cuisine.
  • Olive Oil: Extra-virgin olive oil adds richness to the hummus and can be drizzled on top.
  • Pineapple: About 6 ounces of fresh pineapple, cut into rings or spears.

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

Directions

Step 1: Blend Hummus

In a food processor, combine edamame, white beans, tahini, lemon juice, garlic, cumin, and salt. Pulse until a coarse purée forms. With the motor running, gradually add olive oil and blend until smooth. For an even smoother texture, add 2 tablespoons of water and blend again.

Step 2: Grill Pineapple

Brush the pineapple with oil and sprinkle with sumac. Grill on a grill pan or sear in a skillet until caramelized, about 3 to 4 minutes per side. Let cool, then cut into small pieces.

Step 3: Assemble

Transfer the hummus to a bowl, top with pineapple pieces, and drizzle with olive oil. Add an extra sprinkle of sumac for garnish.

Recipe Variations

  • Add Spice: For a spicy kick, blend in half a fresh jalapeño.
  • Add Herbs: Fresh herbs like cilantro, parsley, or mint can be blended in or used as a garnish. Add about 1/4 cup of cilantro leaves for a fresh twist.
  • Omit Beans: For an all-edamame version, use 2 cups of edamame instead of the bean mix.

Serving Suggestions

  • On a Sandwich or Wrap: Use as a spread for sandwiches, wraps, or burgers instead of traditional condiments. It’s great in a veggie wrap or on Wild Rice Burgers.
  • With Pita or Pita Chips: Serve with warm pita, naan, or crunchy pita chips.
  • In a Bowl: Add a scoop to grain bowls for extra protein and flavor, especially delicious in Mediterranean Power Bowls.

This edamame hummus with sumac-grilled pineapple is a vibrant and flavorful addition to any meal or gathering. Enjoy it as a healthy snack or a unique appetizer that’s sure to impress!

Equipment

  • Food processor
  • Grill pan or skillet

Ingredients 

  • 1 cup shelled edamame (I use frozen/thawed)
  • 1 cup canned small white beans (navy beans) rinsed and drained
  • 3 Tbsp. tahini
  • 2 small (or 1 large) garlic clove
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. kosher salt
  • 1/2 tsp. ground cumin
  • 1/4 cup extra-virgin olive oil, plus more for drizzling overtop
  • 6 oz. pineapple rings or spears
  • 3/4 tsp. ground sumac, divided
  • For serving: warm pita, tortilla chips, or pita chips.

Instructions 

  1. Brush pineapple lightly with oil (I typically use avocado or grapeseed oil – olive oil also works fine!), and sprinkle with 1/2 tsp. sumac. Grill in a grill pan (or sear in a skillet) over medium heat until caramelized, about 3 to 4 minutes per side. Transfer to a cutting board and allow the pineapple to slightly cool.
  2. Place edamame, white beans, tahini, garlic, lemon juice, salt, and cumin in a food processor; pulse until coarse purée forms, about 30 seconds. With the motor running, gradually pour in olive oil; blend until smooth. (For a smoother consistency, add 2 Tablespoons water and blend again until smooth.) Transfer to a wide-rimmed shallow bowl.
  3. Cut pineapple into small pieces and scatter over hummus. Drizzle hummus with extra-virgin olive oil and sprinkle with remaining 1/4 tsp. ground sumac before serving.

Notes

Refrigerate leftovers for up to 1 week. You can also use this hummus as a sandwich spread!

NUTRITION INFORMATON: Serving: 3Tbsp. | Calories: 165kcal | Carbohydrates: 14g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 220mg | Fiber: 3g | Sugar: 3g

*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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