Skip to Content
chevron-left chevron-right chevron-up chevron-right chevron-left arrow-back star phone quote checkbox-checked search wrench info shield play connection mobile coin-dollar spoon-knife ticket pushpin location gift fire feed bubbles home heart calendar price-tag credit-card clock envelop facebook instagram twitter youtube pinterest yelp google reddit linkedin envelope bbb pinterest homeadvisor angies

Recipe written on black board

Bursting with flavor, this recipe for edamame hummus makes a delicious dip or spread. Using soybeans instead of chickpeas to make this hummus I guess you can say is Asian-Middle Eastern fusion. Serve this as a dip or for lunch with crudites for a low carb meal. Plus, the edamame still packs in tons of filling fiber and protein.

Healthy Edamame Hummus Recipe
  • 1 cup shelled Edamame
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1 tbsp garlic (fresh, minced, or dry)
  • 3 tbsp water
  • 1/2 tsp red pepper flakes
  1. Bring 3 cups of water in a medium-sized quart pot to boil.
  2. Boil shelled edamame for 10 minutes.
  3. Drain shelled edamame.
  4. In a blender or “bullet” style mixer, combine boiled edamame, garlic, red pepper flakes, olive oil, water, and salt.
  5. Once all ingredients are fully combined into a smooth paste, set in the fridge for 10 minutes.
  6. Serve with your favorite veggie and enjoy it!

Whole recipe = 2 protein servings. Max 1 serving/day

Stay up-to-date with our latest recipe posts by following us on Instagram and Facebook.

Other Recipes You Might Like