Creamy Avocado & Edamame Hummus
by: claire cary
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!
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6
Ingredients
- 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: 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.
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.
Serving: 1/6 of the recipe / Calories: 232kcal / Carbohydrates: 9.1g / Protein: 10.3g / Fat: 21.2g / Fiber: 5.1g / Sugar: 1.8g
