Side dish of edamame hummus with some carrots and chips
Spreads and Sauces

A Popular Snack

In the past few years, we’ve become rather enamored of hummus, that Middle Eastern delight made from chickpeas, olive oil and tahini that is so important to that area’s food culture that ownership rights have been heatedly debated. But when you think about it, chickpeas are just another, very tasty legume – so why not try the others? Edamame, another fruit of exotic lands, has become a popular snack item, and the bright green look and taste of young soybeans is ideal for a smooth paste, and actually easier to accomplish than the sometimes stubborn garbanzo. Try adding a touch of sesame oil for an Asian flair.

Prep Instructions

  • Yield: 4 (1/2 cup) servings
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes

Recipe Ingredients

  • 2 cups edamame beans
  • 3 tablespoons fresh lemon juice
  • 2 1/2 tablespoons olive or canola oil
  • 2 teaspoons fresh garlic, minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons water
  • 1/4 teaspoon kosher salt


  1. Measure ingredients and chop garlic.
  2. Place all ingredients except water in a food processor.
  3. Let the mixture break down enough before adding the water so the mixture has a smooth instead of a coarse consistency.

Nutritional Data

Calories: 148
Fat: 12 g
Saturated Fat: 0.65 g
Cholesterol: 0 mg
Sodium: 125 mg
Carbohydrates: 7 g
Fiber: 3 g
Sugars: 1.78 g
Protein: 6 g
© AdventHealth
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