Edamame Hummus with Vegetable Sticks

This is an example of a meal that Solin would create to include in your personalized meal plan.

Edamame Hummus with Vegetable Sticks

YOUR SOLIN GENERATED RECIPE

Edamame Hummus with Vegetable Sticks

Shelled edamame blended into a velvety dip with Greek yogurt and lemon, served with crisp carrot and cucumber sticks for a refreshing crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

574kcal
Protein
44.4g
Fat
26.2g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cup Shelled edamame

0.5 cup Non-fat Greek yogurt

1.5 tbsp Hemp hearts

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Carrot

1 medium Cucumber

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Steam the shelled edamame for 5 minutes until tender, then drain and let cool slightly.

  • 2

    Place the steamed edamame, Greek yogurt, hemp hearts, olive oil, lemon juice, garlic, sea salt, and black pepper into a high-speed blender or food processor.

  • 3

    Pulse until the mixture reaches a smooth, velvety consistency, scraping down the sides as needed.

  • 4

    Slice the carrot and cucumber into thin, uniform sticks for dipping.

  • 5

    Transfer the hummus to a bowl and serve immediately alongside the fresh vegetable sticks.

Edamame Hummus with Vegetable Sticks

This is an example of a meal that Solin would create to include in your personalized meal plan.

Edamame Hummus with Vegetable Sticks

YOUR SOLIN GENERATED RECIPE

Edamame Hummus with Vegetable Sticks

Shelled edamame blended into a velvety dip with Greek yogurt and lemon, served with crisp carrot and cucumber sticks for a refreshing crunch.

NUTRITION

574kcal
Protein
44.4g
Fat
26.2g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cup Shelled edamame

0.5 cup Non-fat Greek yogurt

1.5 tbsp Hemp hearts

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Carrot

1 medium Cucumber

PREPARATION

  • 1

    Steam the shelled edamame for 5 minutes until tender, then drain and let cool slightly.

  • 2

    Place the steamed edamame, Greek yogurt, hemp hearts, olive oil, lemon juice, garlic, sea salt, and black pepper into a high-speed blender or food processor.

  • 3

    Pulse until the mixture reaches a smooth, velvety consistency, scraping down the sides as needed.

  • 4

    Slice the carrot and cucumber into thin, uniform sticks for dipping.

  • 5

    Transfer the hummus to a bowl and serve immediately alongside the fresh vegetable sticks.