Edamame Hummus

bowl of edamame hummus and roasted vegetables on the side.

Created by Loanne Chiu for the National Peanut Butter Lover’s Recipe Contest

15 minutes

Serving Size: 1 ounces or 2 Tablespoons



2 cups frozen edamame beans

1/3 cup crunchy peanut butter

1/3 cup lemon juice

2 teaspoons Asian chili garlic paste

Cooking oil spray

Assorted vegetables, roasted


Boil edamame in water until very soft. Drain off water, leaving ½ cup of water in the pan. In the same pan add peanut butter, lemon juice, chili paste.

Simmer. Remove from stove, allowing mixture to cool slightly. Place in a food processor or blender and puree until well blended.

The mixture will thicken as it cools. It it is too thick, stir in one tablespoon of water at a time.

Serve with roasted vegetables.

Nutrients Per serving

Calories from Fat27
Fat3 g
Trans Fats0 g
Cholesterol0 mg
Carbohydrate3 g
Protein3 g
Fiber1 g
Sodium20 mg

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