Green Hummus Bowl
A bright edamame and basil hummus topped with garlicky sautéed asparagus.
- Prep
- 10 min
- Cook
- 10 min*
- Serves
- 1
Ingredients
For the hummus
- 1 cup cooked edamame
- 2 tbsp silken tofu
- Juice of ½ lemon
- Handful fresh basil
- Salt, to taste
- Very little water to blend (as needed)
For the vegetables
- 1.5 cups asparagus (diced sideways)
- 1 tsp olive oil (optional)
- 1 clove garlic, minced
- 1 tbsp chopped onion
To finish
- Drizzle of spicy coconut aminos
- Drizzle of chili oil (optional)
- 1 cracker (crumbled for crunch)
Nutrition
Per serving (1/1 of batch), estimated
- Calories
- 330 kcal
- Protein
- 26.9 g
- Carbohydrates
- 31.7 g
- Fat
- 14.1 g
- Fibre
- 13.4 g
Method
- 1
Prep the asparagus: Steam or lightly sauté the asparagus until tender but still bright green. Let it cool slightly.
- 2
Make the hummus: In a blender, combine edamame, silken tofu, lemon juice, basil, salt, and a little water.
- 3
Blend until smooth and creamy. Adjust consistency as needed.
- 4
Sauté the vegetables: Heat olive oil (if using) in a pan.
- 5
Add garlic and onion, sauté until fragrant.
- 6
Add asparagus and toss briefly to combine.
- 7
Assemble: Spread the green hummus on a plate or bowl base.
- 8
Top with the sautéed asparagus mixture.
- 9
Finish with a drizzle of coconut aminos, optional chili oil, and crushed cracker for crunch.
Hummus adds fibre and healthy fats, but the protein level depends on the portion. Add tofu, edamame, lentils or a protein-rich grain if this bowl is your main meal.
Notes
Nutrition basis: Includes 1 tsp olive oil and a small 10 g cracker modelled as whole-grain bread; excludes optional chilli oil. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.
* Edamame already cooked.