High Protein Edamame Hummus

High Protein Edamame Hummus

Just in time for St. Patty’s Day comes this delicious modern update to a classic hummus recipe.  If you love traditional chickpea hummus then you’re going to love this version.  Making hummus is so easy.  Just throw all your ingredients into a food processor, cover and process faster than toasting a slice of bread!  And this hummus is high in protein too!

 Edamame are immature soy beans (picked when still green) and full of high quality plant protein.  A full cup of edamame boasts about 17 grams protein.  That’s a high nutrient dense protein choice right there.  And they’re so fun to eat.  I buy them frozen already shelled and thaw them a little bit in the microwave.  Then it’s a pile on in the food processor with plain Greek yogurt, lemon zest and juice, garlic and other simple seasonings.  Cover and process until smooth and creamy.  With the motor running I then pour in a small amount of olive oil to imulsify.

 I top with freshly ground black pepper and a little drizzle of olive oil.  Serve with your favorite cut veggies, grilled chicken strips and/or crackers for an light weekend meal or snack or as a side with a delicious grilled chicken like my Grilled Caprese Chicken with Balsamic Glaze or as a spread on a homemade pizza like my Greek Chicken Pizza with Easy Whole Wheat Crust.  It’s pretty versatile and pretty tasty too!

High Protein Edamame Hummus

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 1/4 cups

  • High Protein Edamame Hummus
  • 1 1/2 cups edamame (green soy beans), shelled
  • 1/4 cup plain low-fat Greek yogurt
  • 1/4 cup water
  • 1 tsp lemon zest
  • 3 Tbsp fresh lemon juice (juice of one lemon)
  • 1 clove garlic, crushed
  • 1/2 tsp sea salt
  • 1/2 tsp cumin
  • 1/4 tsp coriander
  • 2 tsp olive oil
  • Freshly ground black pepper to taste
  1. Combine all ingredients except olive oil and black pepper in a food processor fitted with a metal blade. Cover and process until smooth.
  2. With the motor running, slowly pour in the olive oil until well absorbed.
  3. Transfer to a small bowl. Top with freshly ground black pepper. Serve with chicken strips and your sliced fresh vegetables like cucumbers, sugar snap peas, bell peppers and carrot sticks. (Stores for up to a few days in the refrigerator).


Per 1/4 cup: 82 calories, 3.6 grams fat, 6 grams carbohydrate, 6 grams protein


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Quinoa Salad with Pineapple, Mango and Edamame






Spring Vegetable Quinoa Salad with Lemon Basil Dressing






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