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

Steamed edamame blended with protein-rich Greek yogurt into a vibrant hummus, served with crisp, refreshing vegetable sticks for a satisfying crunch.

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NUTRITION

559kcal
Protein
50.5g
Fat
19.1g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

1.25 cup Shelled edamame

0.75 cup Nonfat Greek yogurt

1 tbsp Tahini

1 tbsp Lemon juice

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Carrot sticks

1 cup Cucumber slices

1 medium Red bell pepper

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PREPARATION

  • 1

    Steam or boil the shelled edamame for 3-5 minutes until tender, then drain and rinse with cold water.

  • 2

    In a food processor, combine the cooked edamame, Greek yogurt, tahini, lemon juice, garlic, sea salt, and black pepper.

  • 3

    Pulse until the mixture is smooth and creamy, scraping down the sides as needed.

  • 4

    Slice the carrots, cucumber, and red bell pepper into long, dippable sticks.

  • 5

    Transfer the edamame hummus to a bowl and serve 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

Steamed edamame blended with protein-rich Greek yogurt into a vibrant hummus, served with crisp, refreshing vegetable sticks for a satisfying crunch.

NUTRITION

559kcal
Protein
50.5g
Fat
19.1g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

1.25 cup Shelled edamame

0.75 cup Nonfat Greek yogurt

1 tbsp Tahini

1 tbsp Lemon juice

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Carrot sticks

1 cup Cucumber slices

1 medium Red bell pepper

PREPARATION

  • 1

    Steam or boil the shelled edamame for 3-5 minutes until tender, then drain and rinse with cold water.

  • 2

    In a food processor, combine the cooked edamame, Greek yogurt, tahini, lemon juice, garlic, sea salt, and black pepper.

  • 3

    Pulse until the mixture is smooth and creamy, scraping down the sides as needed.

  • 4

    Slice the carrots, cucumber, and red bell pepper into long, dippable sticks.

  • 5

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