Nutritional Info

Nutrition Facts

Serving Size 1 (31g)

Calories 33
Calories from Fat 9 (27%)
Amount Per Serving %DIV
Total Fat 1g 2%
Saturated Fat 0.6g 3%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 3.3mg 1%
Sodium 12.4mg 1%
Potassium 77.6mg 2%
Total Carbohydrate 5.8g 2%
Dietary Fiber 0.5g 2%
Sugars 0.7g
Protein 0.9g 2%

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Recipe Description
Soy beans give this unique hummus its lovely green color.  They blend beautifully with chickpeas, to create a delicious spread that's a powerhouse of vegetable protein, fiber and nutrients.
Prep time
45 min
Cook time
8 min
Ready In
53 min


Serves Tool

Serves To:USMetric
1 Teaspoon(t)  cumin, ground
2 Clove(clv)  garlic, peeled
1/2 Teaspoon(t)  salt
1/2 Cup(c)  fresh flat leaf parsley leaves
1 Pinch(pn)  cayenne pepper
1/4 Cup(c)  plain yogurt
2 Tablespoon(T)  tahini
3 Tablespoon(T)  fresh lemon juice
3/4 Cup(c)  garbanzo beans, drained
1 Cup(c)  frozen edamame, unthawed


Bring a large pot of salted water to a boil over high heat.  Add the edamame and cook until tender, 4 to 5 minutes.  Drain the edamame into a colander and set aside to cool.  Place the garlic, salt and parsley in a food processor and pulse the machine until they are finely chopped.  Add the edamame and chickpeas and pulse 5 or 6 times until they are coarsely chopped.  Add the yogurt, tahini, lemon juice, cayenne pepper, cumin and 1/2 cup of water and process until the hummus is smooth.  The hummus can be refrigerated, covered, for up to 1 week.  It can be served chilled or at room temperature.

Additional notes

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Edamame Hummus
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