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!
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This avocado and edamame hummus is my attempt to channel Spring weather. I’m one of those weird people who actually likes winter and cold weather, but the cravings for sunshine and warm weather have been strong lately.
Anyway, most hummus is made with chickpeas, but this hummus is made with edamame, which is a soy bean.
It’s a high protein alternative to chickpeas and pairs perfectly with avocado for a beautifully creamy and vibrant green dip.
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!
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!
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.
- 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.
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Creamy Avocado & Edamame Hummus
Ingredients
- 12 ounces shelled edamame
- 1/2 avocado
- 1/2 cup runny tahini
- 1/4 cup olive oil
- 1/4 cup lemon juice (1-2 lemons)
- 1/4 cup cold water
- 1/2 cup cilantro
- 2 green onions (scallions)
- 1 large clove garlic
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: 1/4 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.
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