Avocado & edamame hummus
I made this dip for my daughter’s birthday last December and my family loved it. They always let me know when they don’t like something I make, so I know exactly where to stand with my recipes. It’s obvious that we are far from the thick mayo dip but it’s a nice change to offer something a bit more refined and healthy before a meal.
I noticed that nobody stuffed their faces and everyone had room for the main course as well as the desert.
I served this dip with a variety of vegetables and chips.
- Serves4 to 6
- Prep time15 mins
- Cook time3 mins
- Timeoutminimum of 4 1/2 hours
- FreezingFreezes well
- A drizzle of olive oil
- Vegetables, as preferred
- 2 cups of edamame, frozen
- 1 ripe avocado
- 1/4 cup of lemon juice
Replacement optionslime juice, vinegar
- 1/4 cup of sesame butter (Tahini)
Replacement optionsnut butter, as preferred
- 1/4 cup of olive oil
- 1/2 cup of water
- 2 teaspoons of honey
Replacement optionsof maple syrup
- 1/2 teaspoon of salt
- Cook the edamame for 2 to 3 minutes in boiling water. Strain then run under cold water.
- Blend all the hummus ingredients in a blender or with a handheld mixer until smooth. Add a bit of water if the dip is too thick. Check the seasoning if needed.
- Serve on a serving plate with a drizzle of olive oil and vegetables.