NUTRITION

SERVINGS

INGREDIENTS

1 cup shelled edamame

0.25 cup cooked chickpeas

0.5 tbsp hemp hearts

3 tbsp nutritional yeast

0.25 tbsp tahini

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 medium whole wheat pita

1 cup cucumber

2 tbsp water

PREPARATION

• 1

  In a food processor, combine the shelled edamame, cooked chickpeas, hemp hearts, nutritional yeast, tahini, lemon juice, garlic, sea salt, and black pepper.

• 2

  Pulse the mixture until it is roughly chopped, then add the water one tablespoon at a time while blending until the hummus reaches a smooth and velvety consistency.

• 3

  Toast the whole wheat pita in a toaster oven or dry skillet over medium heat until it is warm and slightly crisp on the edges.

• 4

  Slice the toasted pita into triangles and cut the cucumber into thick rounds.

• 5

  Transfer the hummus to a serving bowl and serve immediately alongside the warm pita and chilled cucumber slices for dipping.