Lebanese · Snack
Edamame Hummus Chickpea Bites
Baked bites of whipped edamame-hummus and chickpeas with herbs and sesame, batch-baked for a Lebanese-Japanese vegan high-protein snack.
$
20 minsPrep
25 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
260Calories
14gProtein
12gFat
26gCarbs
3gSugar
8gFiber
380mgSodium
0mgChol
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Instructions
1
Prep
Cook edamame per package, cool completely. Drain, rinse, pat chickpeas dry. Finely chop parsley and mint, zest lemon half, juice to 1 tbsp. Measure tahini, chickpea flour, ground flaxseed, chia seeds, cumin, salt, pepper, and sesame seeds. Line small baking tray with parchment, lightly grease with olive oil.
2
Build
Pulse cooled edamame and half the chickpeas with tahini, chickpea flour, flaxseed, chia seeds, lemon zest and juice, cumin, salt, and pepper in a food processor until thick, coarse paste forms.
3
Build 2
Fold remaining whole chickpeas, parsley, and mint into the paste until evenly distributed. Scoop and roll into 6 bites of roughly 55g each, pressing firmly. Roll each bite in toasted sesame seeds to coat completely.
4
Bake
Arrange coated bites on lined tray with space between, drizzle with remaining 1 tsp olive oil. Bake at 190°C (375°F) for 20 to 22 minutes until golden and firm to the touch.
5
Rest
Cool bites on tray 8 minutes, then transfer to a rack to cool fully before serving or storing.
6
Plate
Divide cooled bites into 2 airtight containers (3 per container). Refrigerate up to 4 days or freeze up to 60 days. Reheat at 160°C for 6 minutes (10 from frozen) or serve cold with sliced cucumber or cherry tomatoes.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 100g (3.5 oz) shelled edamame
- 0.4 can chickpeas
- 24g (0.8 oz) tahini
- 12g (0.4 oz) chickpea flour
- 12g (0.4 oz) ground flaxseed
- 6g (0.2 oz) chia seeds
- 0.5 medium lemon
- 1 tbsp lemon juice
- 1 tbsp fresh flat-leaf parsley
- 1 tbsp fresh mint
- 0.3 tsp ground cumin
- 0.25 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 1 tbsp toasted sesame seeds
- 18ml (1 tbsp + 1 tsp) extra-virgin olive oil