Avocado & edamame hummus

Avocado & edamame hummus
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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 options

    lime juice, vinegar

  • 1/4 cup of sesame butter (Tahini)
    Replacement options

    nut butter, as preferred

  • 1/4 cup of olive oil
  • 1/2 cup of water
  • 2 teaspoons of honey
    Replacement options

    of maple syrup

  • 1/2 teaspoon of salt


  1. Cook the edamame for 2 to 3 minutes in boiling water. Strain then run under cold water.
  2. 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.
  3. Serve on a serving plate with a drizzle of olive oil and vegetables.
Recipe published on August 19, 2018