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Edamame and Roasted Bell Pepper Hummus

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What a tasty hummus. If you have never tried to make a hummus with edamame, roasted bell peppers, and peanut butter, you should add this one to your to-try list. Carrot, celery, chips or crackers all go deliciously well with it.















355 ml beans
soy beans (edamame), cooked and shelled
1 each roasted red bell peppers
30 ml peanut butter
creamy and natural
30 ml olive oil, extra-virgin
15 ml white wine vinegar
or more as needed
15 ml water
or more as needed
1 clove garlic
small clove, peeled
1 x salt and black pepper
to taste
1 x paprika
for sprinkling
To serve:
1 x carrots
cut into sticks
1 x celery
cut into sticks
1 x crackers
whole grain or any your favortie, or chips


In a food processor or a blender, add edamame, roasted bell peppers, peanut butter, extra-virgin olive oil, white wine vinegar, water and garlic.

Process until smooth, if too dry, add more vinegar or water to your taste, then process again until reach desired consistency.

Season to taste with salt and black pepper.

Transfer the hummus into a bowl, sprinkle with paprika.

Serve with carrot, celery, crackers or chips.


* not incl. in nutrient facts

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Mesa, United States
 about 5 years ago

At last a roasted pepper hummus recipe that does not use chickpeas.

Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 26056% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 468mg 20%
Total Carbohydrate 8g 8%
Dietary Fiber 7g 27%
Sugars g
Protein 19g
Vitamin A 19% Vitamin C 67%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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