All Recipes

Zesty Edamame Hummus with Foxy Veggies


  • 2 cups edamame, shelled and thawed
  • ¼ cup olive oil
  • ¼ cup 2% plain Greek yogurt
  • 1 clove garlic, crushed 
  • ¼ cup parsley, destemmed
  • juice from 1 lemon
  • zest from lemon (about 1 teaspoon)
  • ¼ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ¼ cup water
  • 4 large Foxy celery sticks, for dipping
  • Foxy broccoli and cauliflower florets, for dipping


  1. Add edamame, olive oil, Greek yogurt, garlic, parsley, lemon, lemon zest and all seasonings to a blender or food processor. Blend while slowly adding a tablespoon of water at time until hummus has a smooth, creamy consistency.
  2. Cut each celery stock into thirds or in half so that each stick with about 4-5 inches long.
  3. Transfer hummus to a serving bowl and surround the perimeter of the bowl with your favorite Foxy veggies!