As an athlete and a health enthusiast, I have experimented with a variety of diets, supplements, and foods. I have been a meat eater, a white-meat-only eater (is there a name for that?), vegan (for 2 years), and now a pescetarian. Let’s just say I have definitely experimented with my diet. But no matter what limitations I put on my nutritional intake, one thing I know for sure is that as an athlete, I NEED PROTEIN. Even if you are just a modest exerciser and don’t consider yourself an athlete, you still need a good amount of protein, fiber, healthy fats—and an electrolyte replacement drink, of course. I have always loved hummus (I love to dip carrots, celery and pita in it!), so when I came across this edamame hummus recipe my mouth was watering! I had to pass it along. ENJOY!

Beans are an awesome source of protein, but to change up hummus, which is typically made with chickpeas (aka Garbanzo beans) try using the superpower of the bean world: soybeans. Soybeans are the only beans that contain complete proteins by themselves and edamame (green soybeans which are picked before full maturity) have a whopping 22 grams of protein per cooked serving. Chickpeas have just 14 grams per serving. This dish also has a great amount of fiber; so really it’s a win-win.

1 cup frozen shelled edamame
1 tsp chopped garlic
1 tbsp. tahini
1 tbsp. fresh lemon juice
3 tbsp. water
1/4 tsp salt
1 Tbsp olive oil

Boil frozen edamame 4 to 6 minutes; drain. Combine edamame in a food processor with garlic, tahini, lemon juice, water, and salt; blend well. Drizzle in olive oil. (If the texture is too thick, add another tablespoon of water.) For a zesty kick, stir in 1/2 tsp sriracha, a Thai hot sauce found in your grocery store’s condiment aisle. Wash it down with a Vitalyte drink and it’s the perfect summer snack!

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