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    Home » Dressings, Sauces, & Dips » Creamy Avocado & Edamame Hummus

    Creamy Avocado & Edamame Hummus

    November 30, 2020 / by Claire Cary / Leave a Comment

    This post contains affiliate links. Read my full disclaimer here.

    JUMP TO RECIPE

    This creamy avocado and edamame hummus is a flavorful dip for your next party. It’s easy to make, vegan, low carb, gluten free and comes together in under 10 minutes!

    Edamame hummus in a small bowl with pita bread on the side.

    Fun fact ya’ll, you can make hummus with edamame!! No chickpeas needed and you get this beautiful green vibrant dip that’s perfect with chips, sliced veggies or mixed into your favorite salad.

    It’s a high protein alternative to chickpeas and pairs perfectly with avocado for a beautifully creamy and easy to make dip.

    If you’ve ever had the Trader Joe’s Edamame Hummus, you know it’s delicious, but homemade things are (almost) always better, so I can’t wait for you to try my version!

    Ingredients for the hummus in a food processor.

    How to make this recipe

    Since you’re probably going to use frozen edamame for this recipe, the first thing you need to do is cook it! Cooking frozen edamame is very easy, and you can do this one of two ways.

    The first way is to add the edamame to a microwave safe bowl with an inch of water and microwave on high for 5-7 minutes.

    Alternatively, add the edamame to a steamer basket with an inch of water and let steam for about 10 minutes. The final result is pretty much the same, so either works!

    Final recipe in the food processor.

    Once the edamame is done, drain off any excess liquid and run under cold water for 30 seconds to cool it down. 

    Add to a food processor with all remaining ingredients and process until completely smooth, about 1 full minute. Scrape down the sides to ensure everything is well incorporated and process again. Taste and adjust seasonings as desired. If the hummus seems too thick, you can thin it out with more water, lemon juice, or olive oil.

    Transfer to a dish, drizzle with olive oil and sprinkle on sesame seeds and chopped chives. Serve with chopped veggies, pita or crackers. 

    You can also serve hummus in sandwiches like my avocado chickpea salad sandwich, as a spread in collard wraps, in deviled eggs, or as a thick and creamy dressing for pasta salad!

    Close up image of the avocado and edamame hummus with sesame seeds on top.

    Storage tips

    Once prepared, this hummus will keep in the fridge for 5 days in an air tight container. Give it a good stir before serving if you prepare it ahead of time.

    If you didn’t already know, you can freeze hummus! Even edamame hummus. Just be sure to leave extra room in an air tight container to account for expansion and let it defrost in the fridge. The texture will be slightly different once it thaws simply due to the nature of freezing things, but it will still be delicious. Once thawed, stir it really well to help make it creamy again.

    Recipe tips

    Be sure to purchase shelled edamame for this recipe which is edamame that has already been removed from the shell. It’ll make your life a lot easier! You will need 12 ounces, which is a standard package.

    All brands of tahini are different, but this recipe works best with a runny tahini. I like the brand Soom Foods or the 365 brand best.

    Angled view on the hummus with cucumber and pita in the bowl.

    You’ll also love…

    • Sesame Peanut Tempeh
    • Sushi Bowl with Pan Fried Tofu
    • Mushroom and Pea Risotto

    Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!

    Creamy Avocado & Edamame Hummus

    This creamy avocado and edamame hummus is a flavorful and dip for your next party. It’s easy to make, vegan, low carb, gluten free and comes together in under 10 minutes!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 6 servings
    Author: Claire Cary

    Ingredients
     

    US Customary – Metric
    • 12 ounces shelled edamame
    • ½ avocado
    • ½ cup runny tahini
    • ¼ cup olive oil
    • ¼ cup lemon juice (1-2 lemons)
    • ¼ cup cold water
    • ½ cup cilantro
    • 2 green onions (scallions)
    • 1 large clove garlic
    • 1 tsp salt
    • ½ tsp black pepper
    • Optional: ¼ tsp red pepper flakes

    Instructions

    • Add the edamame to a microwave safe bowl with an inch of water and microwave on high for 5-7 minutes. Alternatively, add the edamame to a steamer basket with an inch of water and let steam for about 10 minutes. 
    • Once the edamame is done, drain off any excess liquid and run under cold water for 30 seconds to cool it down. 
    • Add to a food processor with all remaining ingredients and process until completely smooth, about 1 full minute. Scrape down the sides to ensure all ingredients are well incorporated and process again until smooth. Taste and adjust seasonings as desired. 
    • Transfer to a dish, drizzle with olive oil and sprinkle on sesame seeds and chopped chives. Serve with chopped veggies, pita or crackers. 

    Notes

    Once prepared, this hummus will keep in the fridge for 5 days in an air tight container. Give it a good stir before serving if you prepare it ahead of time.
    All brands of tahini are different, but this recipe works best with a runny tahini. I like the brand Soom Food or the 365 brand best.

    Nutrition

    Serving: 1/6 of the recipe | Calories: 232kcal | Carbohydrates: 9.1g | Protein: 10.3g | Fat: 21.2g | Fiber: 5.1g | Sugar: 1.8g
    did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
    Keyword: avocado hummus, edamame hummus, hummus recipe

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    Welcome to Eat With Clarity! After my Celiac Disease diagnosis, I made it my mission to create gluten-free recipes that are just as good as the real thing! With plenty of vegan & paleo options, there is something here for everyone. More about me here!

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