Made with protein-rich edamame instead of chickpeas, this easy hummus recipe is the perfect vegetarian filling for a grab-and-go wrap. Or double the recipe and use the hummus for a healthy snack with cut-up vegetables.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2015


Ingredient Checklist


Instructions Checklist
  • Combine edamame, 3 tablespoons lemon juice, 2 tablespoons oil, tahini, garlic, cumin, 1/2 teaspoon pepper and salt in a food processor. Pulse until fairly smooth.

  • Whisk the remaining 1 tablespoon each lemon juice and oil with the remaining 1/4 teaspoon pepper in a medium bowl. Add cabbage, bell pepper, scallion and parsley; toss to coat. Spread about 1/2 cup of the edamame hummus across the lower third of each tortilla and top with about 1/2 cup of the cabbage mixture. Roll closed. Cut in half to serve, if desired.


Make Ahead Tip: Refrigerate hummus (Step 1) for up to 3 days.

Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you're on the go. That's why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.

Nutrition Facts

339 calories; protein 14.5g 29% DV; carbohydrates 35.4g 11% DV; exchange other carbs 2.5; dietary fiber 8.4g 34% DV; sugars 4.2g; fat 19.6g 30% DV; saturated fat 2.7g 13% DV; cholesterolmg; vitamin a iu 1320.2IU 26% DV; vitamin c 53.9mg 90% DV; folate 306.7mcg 77% DV; calcium 103.5mg 10% DV; iron 3.7mg 20% DV; magnesium 98mg 35% DV; potassium 641.2mg 18% DV; sodium 480.1mg 19% DV; thiamin 0.4mg 43% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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Rating: 5 stars
Wonderful variation of a chickpea hummus! I will be making this again and again... Read More
Rating: 5 stars
So amazing!!! My co-workers beg me to bring it almost every week just for snacking!!! Read More