Lunch in a Box: Edamame Hummus

We eat a lot of hummus in our household. It's a relatively healthy snack and is easy to grab on the go, or fill up the extra space in my favorite lunchbox container. But store bought hummus often has more oil than we really need, so I try to make it at home so that I can control the ingredients. I'll be honest- it doesn't always taste as good. But I'm convinced that one day I'll find the perfect combination that does, and when I do, there's not a chance in hell I'll share it with you because that will be my ticket to getting rich I'll be more than happy to let you know.

I usually use garbanzo beans, or maybe cannellini beans, when making hummus. But I have not tried edamame until now.  I almost like the texture better using edamame, and the taste is phenomenal. I found a recipe on Oh She Glows, and tweaked it just a bit for my tastes.

Edamame Hummus
makes about 8- 1/4 cup servings

1 bag frozen edamame (thawed, or simmered in boiling water until thawed)
1 T tahini
1/4 cup nutritional yeast
juice of 1-2 lemons
salt and pepper to taste
dash (or 3) of Sriracha (depending on how much spice you like)
water for thinning (I used about 1/2 cup)


Throw everything in a food processor and hit the button. Process until it's as smooth as you can get it. I chose not to top mine off with any oil, because I'm getting married in 7 weeks and I seriously need to get this "shaping up" business taken care of soon. I don't think it needs it anyway, so save yourself the extra calories.

I packed the hummus with bell pepper sticks, and leftovers from dinner the night before (roasted tofu and brussels sprouts over brown rice). According to my Lose It app, a 1/4 cup serving has 67 calories, 2.9 grams of fat, and 5.5 grams of protein. My total lunch was around 340 calories (plus snacks of 1/2 a grapefruit and a clementine).