Edamame and Pea Hummus

Edamame and pea hummus with a selection of fresh vegetables for dipping.


Kids love dips for fresh veggie sticks.  In this recipe, we create a bright green hummus with edamame and peas.  Check with your school about what kind of nut or seed butters can be sent with lunches.


1 cup
frozen shelled edamame (thawed)
1 cup
frozen peas (thawed)
1⁄3 cups
nut or seed butter (("Wow-Butter" or tahini or sunflower seed butter))
3 tablespoons
fresh lemon juice
garlic cloves (roughly chopped)
3⁄4 teaspoons
3 tablespoons
2 tablespoons
olive oil
1⁄8 bunches
fresh basil leaves


In the bowl of a food processor, add the edamame, peas, nut/seed butter, lemon juice, garlic, salt and water.  Pulse until semi-smooth.

Remove the lid and scrape down the sides of the bowl with a spatula.   Place the lid back on and, with the food processor running, add the olive oil in a thin stream through the chute of the lid.  

Tear the basil into smaller pieces, add to the mixture, and pulse until combined.

Serve with crunchy vegetables and baked pita points or crackers.


We created this delicious dip for the Healthy Kids Community Challenge video series with Michelle Ferreri.