Recipes » Main Dish » Edamame Hummus Wrap
T. Colin Campbell Center for Nutrition Studies


  • 1½ cups shelled edamame, steamed or boiled
  • 1 Tbsp tahini
  • 2 Tbsp lemon juice
  • 2 cloves minced garlic
  • 1 tsp ground cumin
  • ¼ cup water
  • salt to taste
  • 1 sprouted grain tortilla (or any wrap or tortilla)
  • Handful of baby spinach
  • 8 slices of thin cucumber strips
  • 6 strips of thin red bell pepper strips
  • ¼ cup red onion slivers
  • 1 tsp red chili flakes


  • 1. Edamame usually comes frozen. Steam or boil the shelled edamame until it is easy to bite. This takes about 10 minutes.
  • 2. Remove the steamed or boiled edamame and run under cold water in a colander. Cool for 10 minutes
  • 3. Place the edamame, tahini, lemon juice, water, garlic, cumin and salt in a food processor.
  • 4. Pulse the ingredients to your desired consistency.
  • 5. Place tortilla on a non-stick pan and heat for about 2 minutes, flipping it over frequently. Allow the tortilla to cool.
  • 6. To get a good roll up and to ensure the ingredients are evenly distributed and tightly enclosed, place the items, not in the middle of the tortilla, but closer to the edge.
  • 7. Place the spinach first. This will give additional support to the edamame hummus.
  • 8. Place ½ cup of edamame hummus on top of spinach.
  • 9. Place the cucumber, bell peppers and red onion on top of edamame hummus layer.
  • 10. Sprinkle the red chili flakes on top of vegetable layer.
  • 11. Roll it up, cut it in half and serve.

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