This protein packed, vegan, super green edamame hummus recipe is bursting with nutrients and it’s so delicious. My daughters love it for snack or to make a tortilla roll-up for their lunch boxes.
For this recipe, I took the usual suspects from traditional hummus: chickpeas, lemon, garlic, tahini and olive oil and then added in edamame and garden fresh spinach. The result is a bright green superfood hummus that moms and kids will love.
How to Make Edamame Hummus Recipe
- It only takes 10 minutes to make and it keeps for four days in the fridge, which makes it a convenient lunchbox staple. You’ll want to keep these ingredients on hand all school year long!
- This recipe is half chickpeas and half edamame. Use canned, drained and rinsed chickpeas. (I look for ones that come in BPA-free cans.) Try to use certified Organic edamame too, so you’re sure they’re not GMO soybeans.
- First start by finely chopping up the edamame, chickpeas, tahini and lemon jucie in the food processor. Spend some time here, it may take a few rounds of scraping the sides of the bow. Remember, edamame have tougher outer skins than chickpeas, so in order to make your edamame hummus really creamy and smooth, this step is important.
- Make a paste with the chopped garlic and salt. First chop the garlic. Then sprinkle on salt and then chop it together. Then start to work the mixture back and forth(almost like a smearing motion) to make the garlic paste. This step is important to make the garlic dissolve evenly into the hummus, so you don’t get a big bite of raw garlic. More of an overall garlic flavor.
- Then add the garlic paste into the processor and whirl it in with a big handful of spinach leaves. The spinach adds even more bright green color to the hummus, and a little bit of sneaky healthy veggies never hurt anyone.
- Last but not least drizzle in the olive oil while the motor runs. You’ll end up with creamy dreamy bright green Edamame Hummus!
- Store it in a resealable container in the fridge for up to 4 days.
Ways to Serve Edamame Hummus
Try making veggie wraps with it in soft whole-wheat tortillas.
Use purchased veggie chips (I love the way these sweet potato chips by Terra taste with Edamame Hummus.)
Pita Chips are also a yummy idea. If you make your own (like these) then you can control how much oil is used.
It would be so awesome in this Mediterranean Hummus Bowl by Vegetarian Mamma.
For lunch box snack. Place 1/4 cup in the bottom of a screw top container, and stand raw veggie sticks on end into the container.
Make super green monster sandwiches with sprouts, spinach and a few slices of onion.
This protein packed edamame hummus is ready in 10 minutes and makes a yummy kid friendly snack!
- 1 cup canned chickpeas, drained and rinsed
- 1 cup frozen edamame, thawed
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- ½ clove garlic, minced
- 1 ¼ teaspoon coarse kosher salt, divided
- 1 cup fresh spinach leaves
- ½ cup extra-virgin olive oil
- Puree chickpeas, edamame, lemon juice and tahini in a food processor, scraping sides as necessary until as smooth as possible, about 1 minute.
- Mash garlic and ½ teaspoon salt with the side of a chefs knife to make a paste. Add garlic salt paste, spinach and the remaining ¾ teaspoon salt to the food processor and pulse 8 to 10 times to combine, scraping sides as necessary.
- With motor running drizzle in oil and continue to process, scraping down sides if necessary, until smooth, 1 to 2 minutes. Store up to 4 days in the refrigerator.
- Serving Size: 1/4 cup
- Calories: 146
- Sugar: 0 g
- Sodium: 174 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 3 g