Who doesn’t love a vibrant dip? This easy edamame hummus takes 10 minutes to make and is a fabulous dip to have up your sleeve. It uses avocado for added creaminess and is so fresh and delicious, you’re going to love it.
I LOVE a good dip. Whenever I sit down with a bowl of this lovely green edamame hummus and some pita crisps, I’m immediately transported to summer. It’s bright, vibrant, easy to make and a real winner. Seriously, once you start making your own dips, you won’t want to go back to buying them from the store.
The ingredients list for this hummus is nice and short!
Frozen edamame beans. I love the fresh, mild flavour that comes from the edamame. It works so well with this combination of ingredients. 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 and avocado are mild flavours so they need a little help to really 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 getting your frozen edamame beans in a large pot, add some salt and cover them with water. Bring to a boil, then simmer for 5 minutes. Drain, then add them to the bowl of your food processor along with the other ingredients.
Then just blitz it all up for 2 minutes, 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?
How long will the hummus last?
It will last for 3 days in a covered container in the fridge. The lime juice helps to preserve the lovely green colour, 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.
I can’t find edamame beans, can I use something else?
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.
Who doesn’t love a vibrant dip? This easy edamame hummus recipe takes 10 minutes to make and is a fabulous dip to have up your sleeve. It uses avocado for added creaminess and is so fresh and delicious, you’re going to love it.
Remember, if you’re looking for US measurements, use the ‘Units’ section below and click on ‘US’.
250g 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
Defrost the edamame beans. Start by getting your podded edamame beans in a big pot of water. Add 1 teaspoon of salt, then get it over a high heat. Bring to the boil and simmer for 5 minutes. After the edamame beans have been simmering for 5 minutes, drain them, then rinse under cold water in a colander (or pour them back into the empty pot and fill with cold water if you don’t have a colander). Once rinsed and cool, add them to the food processor as well.
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 chilli. Set aside the chilli 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 a low heat. Cook, stirring, for 1 minutes, 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 chilli garnish into the indent in the middle of the hummus, then dig in with your favourite crackers, pita chips or a spoon!
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).