Go Back
+ servings
chicken and carrots

Sous Vide Chicken, Carrots, and Edamame Hummus

Sous Vide cooking is a simple way to make an amazing, home-cooked meal...while you catch up on your favorite show.

Course Appetizer, Entree
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Yield 4 people
Calories 579 kcal


Edamame Hummus

  • 12 ounces shelled edamame if using frozen, defrost first
  • 1/4 cup extra virgin olive oil
  • 1 small lemon juiced
  • salt
  • pepper


  • 1 pound carrots
  • 2 tablespoons soft butter
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  • 4 chicken legs, or boneless, skinless chicken thighs or 2 boneless, skinless chicken breasts
  • 2 tablespoons soft butter
  • salt
  • pepper
  • 2 tablespoons olive oil optional


30 minutes ahead of time

  1. Fill the SmartHub with water and preheat to 165F. You will be cooking all of these dishes together in the water bath, so prepare them in the following order.

Prepare the edamame hummus

  1. Place the edamame in a vacuum sealer bag. Seal the bag and add it to the water bath. 
  2. Cook for 20 minutes.

Prepare the carrots

  1. Remove the stem ends from the carrots.

  2. Peel the carrots and cut them in half, lengthwise, then cut then cut them in half again so they're half as long.

  3. Add the carrots to the vacuum sealer bag along with the butter, honey, salt, and pepper. Seal the bag and add it to the pre-heated water bath next to the edamame.

  4. Cook for 1 hour. 

Prepare the chicken

  1. Dry the chicken with a paper towel, then rub each cut down with a portion of the butter. 

  2. Sprinkle chicken with salt and pepper, then place the cuts in the vacuum sealer bag. Seal the bag and add it to the water bath along with the carrots and edamame. 

  3. Cook for 1 hour.

Finish the edamame hummus

  1. Remove the edamame from the sealed bag and place them in a food processor. (You can also use a hand blender, or feel free to go at it with a potato masher.)

  2. Add the olive oil, 2 teaspoons of lemon juice, and a pinch of salt and pepper. Blend the edamame until you've got a course paste, like hummus. 

  3. Taste the hummus. If it needs more moisture, add another 1 or 2 tablespoons of oil. If it needs more lemon, add another 1 teaspoon of lemon juice. If it needs more salt or pepper, add a pinch and taste again. Basically, add as much oil, lemon juice, salt, and pepper as you like until you have the desired flavor and texture.

  4. Serve with tortilla chips, or store in an airtight container in the refrigerator for up to 4 days.

Finish the carrots

  1. Gently squeeze the carrots through the bag to see if they are done. They should be tender but still firm, not crunchy and certainly not mushy.

  2. Strain off the excess liquid and set on a plate.

Finish the chicken

  1. Once the chicken is done, remove it from the sealed bag and pour off any excess liquid. If you're using boneless, skinless chicken breasts or thighs, skip the next step and serve immediately.

  2. If you want to brown the skin on your chicken cuts, heat 2 tablespoons of olive oil in a frying pan over medium-high heat. Quickly sear the chicken skin in the pan, about 1 minute, making sure to not overcook the chicken. Serve immediately.