Traditional hummus is made with mashed chickpeas blended with tahini - ground sesame seeds - plus olive oil, garlic and lemon juice. Try this version with edamame, green soybeans that are high in protein. Paired with egg whites, a perfectly lean protein, they make this hummus a powerhouse for snacking.


  • 1/2 cup
    AllWhites® egg whites
  • 1/3 cup
    sesame seeds
  • 2 cloves
    garlic, coarsely chopped
  • 1 pkg. (12 oz.)
    frozen shelled and cooked edamame, thawed
  • 1/4 cup
    lemon juice
  • 1 Tbsp.
    olive oil
  • 1/2 tsp.
    salt or to taste
  • Cayenne pepper to taste
  • Chopped flat-leaf parsley (optional)


  • Place AllWhites egg whites, sesame seeds and garlic in blender. Cover and blend until smooth (about 3 minutes).

  • Add edamame, lemon juice, oil and salt to blender. Process until well blended, scraping down sides as needed.

  • Spoon hummus into a shallow dish; sprinkle with cayenne and parsley.

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  • Lunch
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  • Vegetarian
  • High Protein
  • Low-fat
  • Low-cal
  • Gluten-Free
  • <15 Minutes Prep Time