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Snack recipe · from the recipe book

Green Herb Edamame Chickpea Hummus

A bright, vivid green hummus of chickpeas and edamame blitzed with basil, mint, garlic and lime, smooth and fresh against crisp cucumber and carrot sticks.

Green Herb Edamame Chickpea Hummus

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • 1 cup120 gShelled edamame, frozen
  • ¼ cup60 gWaterice-cold
  • 2 cloves6 gGarlicpeeled
  • 2 tbsp30 gTahini
  • 2 tbsp30 gLime juice
  • ½ cup leaves12 gFresh basilleaves
  • 1 tbsp chopped6 gFresh mintleaves
  • 1½ tbsp20 gOlive oildivided
  • ½ tsp1 gGround cumin
  • ¼ tsp1.5 gSalt
  • 2 tbsp15 gPumpkin seeds (pepitas)
  • 1 medium (8 in.)300 gCucumbercut into sticks
  • 4 medium250 gCarrotspeeled and cut into sticks

Steps

  1. Cut the cucumber and carrot into sticks and chill them until serving.
  2. Bring a small pot of water (not the measured ice-cold water) to a boil, add the edamame and cook for 4 minutes, until tender. Drain and rinse under cold water to cool.
  3. Toast the pumpkin seeds in the dry pot over medium heat for 2 to 3 minutes, until they pop and smell nutty, then set aside.
  4. Add the chickpeas, edamame, garlic, tahini, lime juice, cumin and salt to a food processor and blend for 1 minute.
  5. Add the basil, mint and half of the olive oil, then with the motor running pour in the ice-cold water a little at a time and blend for 2 to 3 minutes, until smooth and bright green.
  6. Spoon the hummus into a bowl, drizzle with the remaining half of the olive oil and scatter the pumpkin seeds on top.
  7. Serve with the cucumber and carrot sticks for dipping.

Contains: Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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