Edamame Avocado Hummus: Avo-Mame Hummus!

This edamame avocado hummus is a bright, fresh, and very flavorful twist on hummus!

This “avo-mame hummus” (as I call it in Dreena’s Kind Kitchen) combines nutritious edamame, green peas, creamy avocado, along with earthy and bright seasonings for an absolute dynamite vegan dip.

As many of you know, I love a good dip. My artichoke spinach dip and red lentil hummus are just a couple of my vegan dip recipes that you’ve loved over the years.

Now it’s time to meet your next favorite vegan dip!

I especially love this edamame avocado hummus in the Spring and Summer. It’s just so well-suited to the energy of the season (fresh, vibrant… “green”). And, it’s so easy to prepare, just blend all the ingredients and you’re ready to dig on in with veg and breads.

Of course, this edamame hummus can be used as a sandwich spread, or as a pizza base. It’s also super delicious on top of baked potatoes.

I chose to combine the edamame and green peas with the avocado because they make a perfect pairing.

Avocado hummus without the depth of legumes can be overly rich and better suited to a topping than to serve as a dip. And edamame hummus needs some whole foods fat to make it creamy and balance out the depth of the protein-rich legumes. Avocado is the perfect choice – it lends creaminess and a fresh quality.

When Dreena’s Kind Kitchen was released, this recipe was one used for reprint to promote the book. I remember Tami of Nutmeg Notebook made it and really loved it. (And Tom did too, we caught him going back for more!) That was a fun chat, thanks Tami and Tom.

But it is that kind of dip. It’s unassuming yet irresistible!

And it’s so nutrient-rich. With whole edamame, green peas, fresh herbs, lime juice, and health-promoting spices.

I’d love for you to bring this edamame avocado hummus into your recipe rotation. Especially this time of year. Spring is calling for us to eat green! And, with the heat of summer we for sure want fuss-free and no-cook meal options.

So… time to get busy, friends. Throw on that apron and make me proud!

Need another nudge??? Watch how easy it is in this video:

Of course, do let me know if you tried the dip – or if you’ve already tried it. I’d love to hear from you in the comments.

Dig on in! x Dreena

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Avo-mame Hummus

Combining edamame and green peas along with ripe avocado, this take on hummus is bright, fresh, and creamy!

Ingredients

• 1 1/2 cups frozen shelled edamame thawed (see note)
• 1 cup frozen green peas thawed (see note)
• 1 cup cubed ripe avocado
• 1/4 – 1/3 cup fresh lemon or lime juice
• 1 medium clove garlic use more if desired
• 1 1/4 – 1 1/2 teaspoons sea salt
• 1/2 teaspoon ground cumin
• Freshly ground black pepper to taste
• Few ice cubes for blending
• Handful fresh basil or cilantro leaves optional
• 1/2 teaspoon grated lemon or lime zest

Instructions

• In a high-speed blender (see note), combine the edamame, peas, avocado, lemon juice (starting with 1/4 cup), garlic, salt (starting with 1 1/4 teaspoons), cumin, black pepper, and 2–3 ice cubes (as needed to get the puree moving, but not too much to thin out). Puree until smooth, stopping to scrape down the blender as needed. Taste and season with extra salt or lemon juice if desired. If using fresh herbs, pulse them in now, then pulse in the zest. Serve or refrigerate in an airtight container for up to 2–3 days (see note).

Video

Notes

Edamame/Green Pea Note: To thaw, put the edamame and peas in separate bowls and cover with boiling water. Do them separately, since edamame will need to soak longer (or require draining and a second soak), whereas green peas will thaw in just a minute when covered with boiling water. Drain well.

Blender Note: This hummus works best blended in a high-speed blender, because it will better pulverize the skins on the green peas. You can use a food processor for this recipe, though the hummus will not be as smooth and you may notice the flecks of green peas. I use my Blendtec Twister Jar for this recipe, it works beautifully.

Refrigeration Note: Since this dip has a fair amount of avocado, it will oxidize some, and so the dip is best when eaten freshly made. However, you can keep it for a few days in the refrigerator in an airtight container. I prefer to use a deeper, narrower jar or container, to lessen the oxidizing. After refrigerating, you can scrape off the surface layer of the dip where it has discolored and serve the fresher layer of the dip.

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