Who doesn’t love a creamy, speedy homemade dip? This super easy edamame hummus takes just 10 minutes to make and is fabulous to have up your sleeve for entertaining. It uses avocado for creaminess, is loaded with protein from the edamame beans and makes a vibrant statement at the table.
Whenever I sit down with a bowl of this lovely green edamame hummus and some pita chips, I’m immediately transported to summer. It’s bright, vibrant, easy to make and a serious crowd-pleaser.
This is one of my favorite dips to make when I’m entertaining because it’s lovely and vibrant, so it looks gorgeous as part of a spread. Plus, it can be prepared ahead of time and keeps well.
Ingredients
- Frozen edamame beans. I love the fresh, mild flavor that comes from the edamame beans. Get the podded beans, so you don’t have to waste time podding them yourself. If you can’t find edamame, you could use frozen garden peas or broad beans.
- Avocado. The recipe uses the flesh of one large avocado, and it brings the lovely creaminess you want in hummus. Make sure it’s ripe though, if it’s not, it won’t blend up properly and won’t be creamy.
- Lime juice. Both edamame beans and avocado are mild flavors, so they need a little help to make them shine. Lime brings the acidity the hummus needs, but use lemon juice if you can’t find limes.
You’ll also need a food processor for this recipe, or you could use a blender.
How to make the recipe
Start by defrosting your frozen edamame beans – you can just simmer them in boiling water for a few minutes. Drain, then add them to the bowl of your food processor along with the other ingredients.
Then just blitz it all up, scraping down the sides of the bowl to make sure everything is getting blitzed up evenly.
You’ll be left with a lovely, creamy hummus.
Watch me make the hummus
Got a question?
It will last for 3 days in a covered container in the fridge. The lime juice helps to preserve the lovely green color, but there could be a little fading in the vibrancy the longer the dip is exposed to the air. You can press a piece of clingfilm directly on top of the hummus in the container, to help protect it from the air.
You can! Use frozen garden peas or broad beans (you’ll have to de-skin the broad beans though).
Like this recipe? Here are some other dips you might enjoy
If you make this recipe make sure to leave me a comment below! I’d love to hear from you.
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Edamame Hummus with Avocado
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Diet: Vegan
Description
Who doesn’t love a creamy, speedy homemade dip? This super easy edamame hummus takes just 10 minutes to make and is fabulous to have up your sleeve for entertaining. It uses avocado for creaminess, is loaded with protein from the edamame beans and makes a vibrant statement at the table.
You’ll also need a food processor or a blender for this recipe.
Ingredients
- 250g/9oz frozen, podded edamame beans
- 2 teaspoons salt
- 1 large ripe avocado
- 5 tablespoons olive oil
- 4 scallions (spring onions)
- 2 tablespoons lime juice
- 1/2 a red chilli
- Dukkah, for serving
Instructions
- Defrost the edamame beans. Start by adding your frozen podded edamame beans to a big pot of water. Add 1 teaspoon of salt, then get it over high heat. Bring to the boil and simmer for five minutes. Then drain them, rinse them under cold water in a colander (or pour them back into the empty pot and fill it with cold water if you don’t have a colander). Once rinsed and cool, add them to the bowl of your food processor or blender.
- Prepare the rest of the ingredients. Cut your avocado in half and scoop out the flesh into the bowl of your food processor. Finely chop the 4 scallions and finely dice the ½ red chili. Set aside the chili and 1 tablespoon of scallions in a small bowl, then add the rest of them to the bowl of your food processor. Add the 2 tablespoons of lime juice, 4 tablespoons of olive oil and 1 teaspoon of salt.
- Make the hummus. Blitz the ingredients for 2 minutes, until super smooth. You might need to scrape down the sides of the food processor bowl to make sure everything is getting mixed evenly.
- Make the garnish. Add the remaining 1 tablespoon of olive oil, 1 tablespoon of scallions and the diced red chilli to a small pan over low heat. Cook, stirring, for 1 minute, then remove from the heat.
- Garnish and serve. Spread the edamame hummus onto a serving plate, leaving a little indent in the middle. Transfer the scallion chili garnish into the indent in the middle of the hummus, then sprinkle with a little dukkah. Serve with your favorite crackers, pita chips or a spoon!
Notes
STORAGE INSTRUCTIONS: This hummus keeps for 3 days covered in the fridge, so it’s a great one to make ahead. The lime juice helps the avocado stay green, but if you press a piece of cling film directly on top of the dip inside a storage container, it will protect it further from the air (the air and oxidisation is what causes the colour to fade).
SUBSTITUTIONS: Use broad beans or regular garden peas in place of the edamame if you can’t find them (you’ll need to pop the broad beans out of their skins after you defrost them).
SERVING SUGGESTIONS: Serve this hummus with your favorite crackers or chips (these sourdough crackers and pita chips are great), spread it on toast as an alternative to avocado toast or use it as a base for grilled meat (try pairing it with miso grilled chicken, lamb koftas, sticky gochujang chicken or Asian-style chicken meatballs), veggies, sweet chili halloumi or honey harissa halloumi.
- Prep Time: 10
- Category: dips
- Method: food processor
- Cuisine: asian
Nutrition
- Serving Size: 100g
Sounds very delicious and I can’t wait to try it. I must ask though: How much dukkah is needed for this recipe, and when do I add it? Is it simply sprinkled on top of the dip as a finishing garnish?
Hi Nova! Yes, it’s just a suggestion for sprinkling on top of the dip as a garnish 🙂 So as much or as little as you like x Kate