Edamame Avocado Hummus
Nothing toys with my self confidence quite like the 10 minutes before a party. Do we have enough dip? How’s my hair? Is there dirty underwear on the floor of the guest bathroom that I forgot to pick up? What if no one comes, and it’s just me alone with the Edamame Avocado Hummus?
One bite of edamame avocado hummus is all I need to dispel these fears. If no one comes to my party, that’s more creamy, garlicky, super food-studded avocado hummus for me! The two of us are going to have an excellent time together.
In all seriousness, this avocado hummus recipe would be a hit appetizer at any party, large or small, but I enjoyed it just much as a healthy snack at home. You can add it to just about anything and receive an instant health + flavor boost in return.
Edamame avocado hummus is ultra tasty spread on sandwiches and veggie burgers, mixed into rice or roasted veggies, and of course dipped with crunchy pita chips.
About This Healthy Avocado Hummus
This hummus recipe was inspired by the edamame hummus at Trader Joe’s. Years ago, I picked up a tub on a whim, and absolutely loved its fresh flavor, as well as the amount of protein it offered.
I’m not sure why it took me so long to recreate Trader Joe’s edamame hummus at home, but I’m so happy I finally did, even if my homemade version did ruin me for life. I love Trader Joe’s, but today’s edamame avocado hummus recipe beats the pants off of their edamame hummus, and I’m willing to bet my last bag of pita that you’ll agree!
I based my hummus recipe ingredients heavily on those Trader Joe’s uses in its edamame hummus, with one critical departure. My edamame hummus is made without tahini. Instead of tahini paste, I used ripe avocados, which make the hummus even creamier and richer than the Trader Joe’s version, and it’s incredibly healthy too.
This edamame avocado hummus came to be when Lee was in town, and we decided to have a joint “green dip day.” She made guac, I made edamame avocado hummus, and then we sat in the middle of my living room floor to “quality test” our work. Afterward, I considered updating the serving size of this hummus from “Serves 6” to “Serves 2 Hungry, Dip-Loving Food Bloggers.”
In an act of recipe decorum, I left the recipe serving size as six, but should you decide to dive right into the bowl and turn this avocado hummus into your lunch, know that you are in good company.
Avocado Hummus Adaptations + Dietary Notes
- To Make Vegan + Gluten Free. For those with dietary restrictions, this hummus is naturally vegan and gluten free.
- To Add Spice. I gave the hummus loads of flavor with fresh lemon, garlic, and cilantro, but if you enjoy spice, I imagine jalapeno would add a tasty kick.
More Delicious Dip Recipes
- Creamy Vegan Queso Dip
- Honey Ricotta Dip with Pistachio and Apricot
- Hot Crab Dip
- Easy Garlic Feta Dip
- 7 Layer Taco Dip
- Loaded Baked Potato Dip
- Corn Dip
- Skinny Greek Layer Dip
Tools Used to Make This Recipe
Edamame Avocado Hummus
- 1 1/2 cups frozen shelled edamame - thawed* (about 10 ounces)
- 1 medium ripe avocado - about 8 ounces
- 2 cloves garlic
- Zest and juice of 1 large lemon - about 3 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 3 tablespoons finely chopped fresh cilantro
- 3 tablespoons olive oil
- Pita chips and veggies - for serving
- In the bowl of a food processor fitted with a still blade, puree the edamame, avocado, garlic, lemon zest, lemon juice, kosher salt, black pepper, onion powder, and cilantro until evenly blended.
- With the food processor running, drizzle in the olive oil and continue blending just until combined, about 5 additional seconds. Taste and add additional salt and pepper to taste. Serve with pita chips and veggies as desired.
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