Snack recipe · from the recipe book

Roasted Garlic Lemon Edamame Hummus with Peppers

Name: Roasted Garlic Lemon Edamame Hummus with Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1¼ cups (150 g) Shelled edamame, frozen, thawed; 1 cup (171 g) Black-eyed peas, canned, drained and rinsed; 4 cloves (12 g) Garlic, whole cloves, peeled; 2 tbsp (25 g) Olive oil, divided; 2 tbsp (30 g) Tahini; 2½ tbsp (40 g) Lemon juice; 2 tsp (4 g) Lemon zest; ¼ cup chopped (15 g) Fresh parsley, leaves only; 3½ tbsp (50 g) Water, cold; ¼ tsp (2 g) Salt; ½ tsp (1 g) Ground cumin; 2 large pitas (128 g) Whole-wheat pita, cut into wedges; 2 medium (238 g) Red bell pepper, cut into strips; 1 medium (119 g) Green bell pepper, cut into strips

A bright green, silky hummus with sweet roasted garlic, lemon zest and fresh parsley, scooped up with crisp bell pepper strips and toasted pita wedges.

Oven
50 min · 20 min hands-on
Serves 4
Vegan

31–45 g carbs
Fiber 6 g+
Sodium 600 mg or less
500 calories or less

Ingredients

1¼ cups150 gShelled edamame, frozenthawed
1 cup171 gBlack-eyed peas, canned, drained and rinsed
4 cloves12 gGarlicwhole cloves, peeled
2 tbsp25 gOlive oildivided
2 tbsp30 gTahini
2½ tbsp40 gLemon juice
2 tsp4 gLemon zest
¼ cup chopped15 gFresh parsleyleaves only
3½ tbsp50 gWatercold
¼ tsp2 gSalt
½ tsp1 gGround cumin
2 large pitas128 gWhole-wheat pitacut into wedges
2 medium238 gRed bell peppercut into strips
1 medium119 gGreen bell peppercut into strips

Steps

Preheat the oven to 375°F (190°C).
Place the garlic cloves on a small piece of foil, drizzle with one fifth of the olive oil, wrap tightly and roast for 25 minutes until soft and golden.
While the garlic roasts, brush the pita wedges with a second fifth of the olive oil and spread them on one side of a sheet pan; spread the thawed edamame on the other side. Bake for the last 10 minutes of the garlic's roasting, until the pita is crisp and the edamame is hot. Let both cool slightly.
While the oven works, cut the red bell pepper and the green bell pepper into strips.
In a food processor, combine the edamame, black-eyed peas, roasted garlic, tahini, lemon juice, lemon zest, parsley, salt and cumin. Pulse to a coarse paste.
With the motor running, stream in the cold water and two fifths of the olive oil; blend 2 to 3 minutes until very smooth, scraping down the sides.
Spoon the hummus into a bowl, swirl the top and drizzle with the last fifth of the olive oil.
Serve with the red bell pepper strips, green bell pepper strips and toasted pita wedges for dipping.

Check labels: Vegan when you buy whole-wheat pita labeled vegan.

Contains: Gluten, Soy, Sesame.

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

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Roasted Garlic Lemon Edamame Hummus with Peppers

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